I should have rather sent you only “green” stalks, but

I have given so much of that type away, that I

was obliged to include red ones, – by using only

green stalks, one can make wine that is almost clear as water (albeit

a little yellowish); – if the wine is greenish to begin with, – it

is not a problem either, – that colour disappears completely.

–––

And then I hope, that you will have luck with the wine – I

am giving you a dreadful job with all that cut-

ting, – you are probably thinking, – but you must have the children and

the entire household help you, and it will go quickly – one should

have a chopping machine for such work.

I once thought about obtaining a “bread slicing

machine” for that purpose; – this year I am only making a little wine,

because sugar is so expensive, – (the wine will be cheap any-

way compared to what, one must buy, – well even com-

pared to Bavarian beer), – it comes to about 48 öre

per bottle with a sugar price of 2 kr. per kg. . –––

If you do not “gain enough” from all the “cutting”, you can easily

boil the juice out of the stalks and put it in

the demijohn, ^NB after it has begun to ferment ^NB. You can

then dissolve a little sugar in the boiled ^{and strained} juice and even pour it

boiling hot into the wine, but it must be done with care – under

constant stirring and in a “thin trickle” or by the cup, – one must

not kill too many of the yeast fungi – but the heat is

otherwise helpful ^{(although not over 40 degrees throughout)}. Well forgive my gibberish. I only wrote: “P. Kramer

Bergen” on the crate. You must check if it has arrived. With best wishes

from all of us here your devoted N. Astrup

Side