Blackberry Wine

Gather the fruit when
ripe on a dry day. Put
into a vessel, with the head
out and a tap fitted near
the bottom. Pour on boiling
water to cover it. Mash the
berries with your hands
and let them stand
covered till the pulp
rises to the top and forms
a crust in 3 or 4 days.
Then draw off the fluid
into another vessel, and
to every gallon add 1 lb
of sugar; mix well, and
put it into a cask, to
work for a week or ten
days and throw off any
remaining lees (?), keeping the
cask well filled, particularly
at the commencement.
When the working has
ceased; bung it down;
after from 6 to 12 months
it may be bottled.