Grape Wine.—This is an old recipe, dating, I fancy, from the days when grape vines grew on every south-facing cottage. Take the fruit before it is thoroughly ripe, and put it (stalks and all) into the tub; crush it till every berry is broken, then for each pound of fruit add a quart of cold water; cover with a blanket, and let it stand for three days, stirring it pretty frequently, and then strain off, adding three full pounds of loaf sugar to every gallon of the wine. As soon as this is dissolved, pour it all into a cask, which should be full (keep back two or three quarts to fill up with), and add a little more as the fermentation subsides. In about ten days it will have stopped hissing, then pour in about a quarter of a pint of brandy to each gallon, and ½oz. of best leaf gelatine, dissolved in a little of the wine, for every five gallons. Bung up and store in a cool place. Be very careful not to add the brandy and gelatine till the cask has quite done hissing, and then fasten up very securely. Leave it till the next year, and bottle when the vines are in bloom, corking, and wiring down firmly.