Fill a glazed earthenware pot with very ripe black currants. Tie up the pot with blue sugar wrapping paper, prick the paper with a small twig, and set the pot in the oven immediately after baking bread. Remove when the berries are well-stewed, which is shown by their turning brown. Pour the berries into a sieve, letting the juice drain away completely. Bottle the strained berries and cover with boiled and cooled water. The berries need only half-fill the bottle, or even less, then fill the rest of the bottle with water. Store on ice until the frost, and after several days it will be completely ready. [As the liquid is drawn off from the bottle, it should be replaced with the same amount of boiled, cooled water.] A beverage prepared in this manner will not keep long and will mature quite soon. Use the juice which was first drained from the berries to prepare syrup.