Mulberry Wine
On a dry day gather mulberries, when they are just changing from redness to a shining black; spread them thinly on a fine cloth, or on a floor or table for twenty-four hours, and then press them. Boil a gallon of water with each gallon of juice, putting to every gallon of water one ounce of cinnamon bark and six ounces of sugar candy finely powdered. Skim and strain the water when it is taken off and settled, and put in the mulberry juice. Now add to every gallon of the mixture one pint of white or Rhenish wine. Let the whole stand in a cask to ferment for five or six days. When settled drain it off into bottles and keep cool.