Currant Wine.—Put into a perfectly clean, dry tub, six quarts of currant juice, and pour on it 12lb. of sugar previously dissolved in six quarts of boiling water, and let it stand to ferment, which it will do for itself without any help. Keep back a little of the liquid to add to the wine when it has fermented, and has been drawn off. A quart of brandy should be added to the cask for this quantity of wine, just as you close the cask, and it will then keep for years. This wine is well worth the making, and can be made with either black or red currants, the former being specially luscious.