Cranberry Wine.
Mash ripe berries to a pulp; put into a stone jar.
Add 1 quart of water to 2 quarts of berries.
Stir well and let it stand two days. Strain through a double flannel bag; mash a second supply of berries, equal in quantity to the first, and cover with this liquid. Steep two days more; strain; add
1 lb. sugar for 3 quarts of liquor,
and boil five minutes. Let it ferment in lightly covered jars; rack off and bottle.
This is said to be very good for scrofula.