Cherry Wine No. 2

Fifteen pounds of cherries, two pounds of currants. Bruise them together. Mix with them two-thirds of the kernel, and put hte whole of the cherries, currants, and kernels into a barrel, with one-quarter pound of sugar to every pint of juice. The barrel must be quite full. Cover the barrel with vine leaves, and sand above them, and let it stand until it has done working, which will be in about three weeks; then stop it with a bung, and in two months’ time it may be bottled.