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Port Wine








To forty gallons prepared Cider add six gallons good Port
Wine, ten quarts Wild Grapes, clusters, one-half pound bruised Rhatany
Root, three ounces Tincture of Kino, three pounds Loaf Sugar, two
gallons Spirits. Let this stand ten days. Color, if too light with
Tincture of Rhatany, then rack it off and fine it. This should be
repeated until the color is perfect and the liquid clear.





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