Gather the berries ripe and dry, prick them, bruise them with your hands, and strain them. Set the liquor by in glazed earthen vessels for twelve hours to settle; put to every pint of juice a pint and a half of water, and to every gallon of this liquor three pounds of good moist sugar; set in a kettle over the fire, and when it is ready to boil clarify it with the white of four or five eggs; let it boil one hour, and when it is almost cold, work it with strong ale yeast, and turn it, filling up the vessel from time to time with the same liquor, saved on purpose, as it sinks by working. In a month's time, if the vessel holds about eight gallons, it will be fine and fit to bottle, and, after bottling, will be fit to drink in twelve months.