Rub very ripe and fresh wild strawberries through a fine sieve. Measure the purée and, for each glass, add 1 glass of fine, sieved sugar. Mix until all the sugar has dissolved, pour the mixture into strong champagne bottles, stop them up securely with boiled corks, and tie each cork with twine. Place these bottles in a kettle with cold water, interspersing straw (soloma) between the bottles [to prevent them from breaking]. Boil the bottles for a full hour, then remove the kettle from the fire and let the bottles cool. Remove the bottles from the water, seal them, and store as indicated in #2051.