Winston Adams copied this from Cousin Harry Adams.  Winston commented:  “Cousin Harry died …at the age of 90.  He was truly a rare individual and you had to know him to fully appreciate him. 

He said that he has used this recipe for about 20 years. 

He said he did not drink much of it himself but gave most of it to his friends.  He did say that it was good for low blood pressure and it would really help if you stayed with it long enough.” 

Get two one-gallon glass jugs, then get one quart of bottled grape juice.  You can use most any kind of fruit juice. 

Put your juice in the jug and take anything from two to three pounds of sugar, a lot of sugar makes sweet wine, less makes what they call dry wine, all sugar fermented out.

Boil the water and mix enough with the sugar to make enough liquid to come up to just above the  

place where the jug starts to coming to the neck.  Then when the liquid is lukewarm, put in the yeast.  (If the yeast is put in while the liquid is too hot it will kill the yeast.)   

Use Baker’s yeast, the kind the ladies use to make bread, and you can get it at most grocery stores, look on the back of the package to see if the yeast is still good.  It will show when it expires. 

Just open the package and pour it in the jug and then shake the jug so it will mix.  Then put a plastic bag over the neck of the jug and fasten with a rubber band, or put a good sized piece of clean cotton in the neck of the jug, you can use both if you want to.  Then set the jug in a warm place that stays around from 65 to 75 degrees.  It will be a good idea to set the jug in a pan of some kind it may foam over when it ferments.  Get you a piece of plastic tubing about five feet long and when the wine has fermented about a month siphon it out into a clean jug, leaving as much of the settlings in the bottom as you can.  It takes two or three of these before the wine will be ready to bottle.  When it has finally quit fermenting bottle it, leave about an inch of air space from the top of the wine to the cork or top of the bottle.  Do not use any iron buckets and pots to mix the wine, the Wine folks call it must.  I do not know why.  It takes about six months to make good wine and if kept a year it is better.  Some folks start drinking it before it quits fermenting but it is not good then.   

To use whole grapes or berries is more trouble. 

Use only one package of yeast to each gallon.   

Ann Adams, editor of the Adams Family Cookbook produced by the Adams Family Association also enjoyed Marion Cabell Tyree’s Housekeeping in Old Virginia.  She shared a recipe which she   “Found on page 253 of Housekeeping in Old Virginia, by Marion Cabell Tyree, a granddaughter of Patrick Henry.”

Resipee for Cukin Kon-Feel Pees

Gether yo pees ‘bout sun-down.  The florin day, ‘bout leven o’clock, gowge out yo pees with yo tum nale, like gowgin out a man’s eye-ball at a kote house.  Rense yo pees, parbile them, then fry ‘em with som several slices uv streekt middlin’ incouragin uv the gravy to seep out and intermarry with yo pees.  When modritly brown, but not scorcht, empty into a dish.  Mash’em gently with a spune, mix with raw tomaters sprinkled with a little brown shugar and the immortal dish ar quite ready.  Eat a hepe.  Eat mo and mo.  It is good for yo general helth uv mind and body.  It fattens you up, makes you sassy, goes throo and throo yo very soul.  But whey don’t you eat”  Eat on.  By Jings.  Eat.  Stop?  Never, whil thar is a pee in the dish. 

                                Mozis Addums

  4                     eggs -- beaten

     1/2           cup  sugar

  2 1/2           cups  milk -- scalded

  1           teaspoon  vanilla

     1/4           cup  butter

                        nutmeg 

Line 9 inch pan with rich pastry.  Blend eggs with sugar, add salt and flavoring.  Slowly add scalded milk while stirring.  Pour custard into pastry lined pan.  Sprinkle with nutmeg and dot with butter.  Bake at 400 degrees for 25 minutes or until firm.  Pie will set when cool.   

Apple—stew apple until thick.  Place on pie crust; pour egg custard on top and bake as above.

Peach—stew peaches until thick.  Place on pie crust; pour egg custard on top and bake as above. Source: Margaret Adams Thornton,   "The Adams Family Cook Book,” edited by Ann Adams, wife of Judge Forrest Adams.