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Updated: May 22, 2025
When you are ready to Tun it, have four Gallons of Black-currants, bruise them in a stone mortar, that they may the more easily part with their juyce to the Liquor. Put them and their juyce into the barrel, and pour the cool Liquor upon them, so as the vessel be quite full.
Memories of childhood rush vividly upon me when I pass through a low London alley, and catch the faint sickly smell that pervades it half paraffin, half black-currants, but wholly something very different. I have a fancy that we lived in Blackmoor Street, off Drury Lane.
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