Pick over and wash grapes. Place in kettle, cover with the water and let boil until the seeds are free. Strain while hot through bag and squeeze thoroughly; heat to boiling point and skim. Let boil up again and skim; then add sugar, more, less or none, as preferred.
Heat to the boiling point; fill patent air tight bottles (not too full, allowing room for the corks to go down), and cork immediately. If ordinary bottles and corks are used place corks over bottles very lightly at first, immediately after filling, and as they cool off push corks down, always a little deeper then cover air tight with melted paraffine or sealing wax Ordinary fruit cans may also be used, the small ones preferred.
© 1903 All rights reserved. Published by Echo Point.