To make Curran Wine

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The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Gather your Currans of a fine dry Day, when the Fruit is full ripe, strip them, put them in a large Pan, and bruise them with a wooden Pestle, till they are all bruised. Let them stand in a Pan or Tub twenty-four Hours to foment; then run it through a Hair-Sieve, and don’t let your Hand touch your Liquor. To every Gallon of this Liquor, put two Pounds and a half of white Sugar, stir it well together, and put it into your Vessel. To every Six Gallons, put in a Quart of Brandy, and let it stand Six Weeks. If it is fine, bottle it; if it is not, draw it oft’, as clear as you can, into another Vessels, or large Bottles; and in a Fortnight, bottle it in small Bottles.