Take a considerable quantity of damsons and common plums inclining to ripeness: slit them in halves, so that the stones may be taken out, then mash them gently, and add a little water and honey. Add to every gallon of the pulp a gallon of spring water, with a few bay-leaves and cloves; boil the mixture, and add as much sugar as will well sweeten it; skim off the froth and let it cool. Now press the fruit, squeezing out the liquid part; strain all through a fine strainer, and put the water and juice together in a cask. Having allowed the whole to stand and ferment for three or four days, fine it with white sugar, flour, and whites of eggs; draw it off into bottles, then cork it well. In twelve days it will be ripe, and will taste like weak Port, having the flavour of Canary. 187. _Another._ Gather the damsons on a dry day, weigh them, and bruise them. Put them into a stein that has a cock in it, and to every 8 pounds of fruit add a gallon of water. Boil the water, skim it, and put it scalding hot to the fruit. Let it stand two days, then draw it off and put it into a vessel, and to every gallon of liquor put 2½ lbs. of fine sugar. Fill up the vessel, and stop it close, and the longer it stands the better. Keep it for twelve months in the vessel, and then bottle, putting a lump of sugar into every bottle. The small damson is the best for this purpose. 188. CHERRY WINE. Take of cold soft water, 10 gallons, cherries, 10 gallons. Ferment. Mix raw sugar, 30 lbs. red tartar in fine powder, 3 oz. Add brandy, 2 or 3 quarts. This will make 18 gallons. Two days after the cherries have been in the vat, Mr. Carnell says, we should take out about three quarts of the cherry stones, break them and the kernels, and return them into the vat again. 189. _Another._ Take cherries, nearly ripe, of any red sort, clear them of the stalks and stones, then put them into a glazed earthen vessel, and squeeze them to a pulp. Let them remain in this state for twelve hours to ferment; then put them into a linen cloth not too fine, and press out the juice with a pressing board, or any other convenient instrument. Now let the liquor stand till the scum rises, and with a ladle or skimmer take it clean off; then pour the clearer part, by inclination, into a cask, where, to each gallon put a pound of the best loaf sugar, and let it ferment for seven or eight days. Draw it off, when clear, into lesser casks, or bottles; keep it cool as other wines, and in ten or twelve days it will be ripe. 190. MORELLA WINE.