Rowan Wine.—Gather the rowan berries when they are ripe, on a dry day, and put them into the mash tub with just enough boiling water to cover them. Let it all stand, covered, for three days, then draw off the liquid, without disturbing the crust, into a pan, and add to it 1lb. of best cane loaf sugar, or sugar candy crushed small, for each gallon of rowan liquor, and stir it well together till thoroughly dissolved, when it must be poured into a cask and left to work for a week, keeping the cask well filled up all the time (this is a most important point, and one that applies to every form of home-made wine); when it ceases to work, and is perfectly still, bung it down tightly and let it stand for six months, when it will be fit to bottle.