The sloes are best picked after a frost. Put them into a bowl and pour on one gallon boiling water. Add the bruised ginger and cover with a piece of muslin. Leave for three days, stirring each day. Strain and allow 1lb sugar to each quart of liquid. Stir well, and then bottle and cork lightly. Fermentation will soon start. Leave alone until fermentation ceases. This wine can be drunk after four months, but improves with keeping longer.