Blackberry Wine.—Choose ripe full fruit, gathered on a dry day, and mash it well; now for every pint of fruit pour on to it a pint of freshly-boiled and boiling water, stir it well together, and let it stand till a crust forms on the surface, which it will do in about four or five days. Now draw it off gently without disturbing the crust, add a pound of sugar to each gallon of liquid, pour it into a cask and let it work for twelve days; then add to it a stick of cinnamon, and, if liked, a gill of gin, or brandy, for each gallon of wine; bung down, and store for ten or twelve months.