1244. _Damson Wine._--To four gallons of boiling water, add a peck of damsons; stir this liquor twice every day. Let it stand for three days, and then strain the whole through a lawn sieve. Add nine pounds of loaf sugar, and three spoonsful of yeast; after it has worked in a tub for three days, turn it into a cask, and add three quarts of elder syrup. Rack the wine in a fortnight. Put in two lemons, sliced, a quarter of a pound of loaf sugar, rubbed on the peel, and two pounds of raisins, chopped. Stop it close till March, and then bottle it. 1245. _Red Cherry Wine._--Strip, when full ripe, any quantity of the finest red, or Kentish cherries, from their stalks, and stamp them, in the same manner as apples for cider, till the stones are broken. Put the whole into a tub, and cover it up closely for three days and nights; then press it in a cider-press; put the liquor again into a tub, and let it stand, covered as before, two days longer. Carefully take off the scum, without in the smallest degree disturbing the liquor, which is to be poured off the lees, into a different tub. After it has thus stood to clear another two days, it must again be cautiously skimmed, and the clear liquid poured off as before. If the cherries are, as they ought to be, quite ripe and sweet, a pound and a half of good sugar will be sufficient for each gallon of juice, which is to be well stirred in, and the liquor again closely covered up, without being any more disturbed till the next day; then pour it carefully from the lees, as before, put it to stand, in the same manner, another day; and then, with the like care, pour it off into the cask, or casks, in which it is intended to be kept. The above process must be often repeated, should the lees appear gross and likely to make the liquor fret. When entirely settled, stop it up, for at least seven or eight months; then, if perfectly fine, put it in bottles; if not, drain it off into another vessel, and stop it up for six months longer, before you venture to bottle it, when it will want only age to equal, if not exceed, all foreign wines. It will, however, be best not to drink it till at least ten or twelve months old. 1246. _Rich Morella Cherry Wine._--Having picked off from their stalks the ripest and soundest morella cherries, bruise them well, without breaking the stones, and let the whole stand twenty-four hours in an open vessel. Then press out all the juice, and for every gallon, add two pounds of fine loaf sugar. Put this wine into a cask, and when the fermentation ceases, stop it close. Let it stand three or four months, then bottle it, and in two months more it will be fit to drink. Some crack the stones, and hang them, with the bruised kernels, in a bag, from the bung, while the wine remains in the cask.