Damson Wine.—Boil together equal quantities of sugar and water, then add the stalked fruit, and boil it together till it is all in a mash, allowing 6lb. of fruit to the gallon of syrup; now strain it off into a clean tub, pressing it to get out all the juice, and let it ferment as before; then draw it off, put it into a cask with the gelatine (as in Red Wine), and a quart of brandy for every four gallons. Do not bottle for a year, and then strain through flannel into the bottles, cork down well and store for another year before drinking.