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Home-made Beverages.
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pour in a pint of brandy, bung tightly and leave
for two months,then rack it ofi,filter the lees and
fill up the cask again. Add J oz. of isinglass
dissolved in a little of the wino, and 3 oz. of
sugar candy, close the cask securely, bottle off
in 10 months' time, and keep for 6 months
longer before using.
Raisin Liqueur.
Rub 8 oz. cane sugar on the rind of 2 oranges
and put it into a jar with the strained juice,
half a gallon of brandy, 2 lb. of stoned and
chopped Muscatel raisins, half a grated nutmeg
and 8 cloves. Infuse for a month, then filter
and bottle.
Raisin Wine. (No. 1.)
Stalk 32 lb. of Malaga raisins, and put them
intoa tub with4gallons of water, cover over and
stir daily for 4 weeks. Strain into a cask
(reserving about half a gallon to fill up with)
and when the fermentation has quite ended,
bung tightly and leave for 12 months. Rack
it ofi into a clean cask, add the filtered lees,
close tightly,and leavefor2years before bottling.
Raisin Wine. (No. 2.)
Put 30 lb. of stalked and halved Malaga
raisins into a cask with 16 gallons of good cider.
Bung lightly for 6 or 7 days, then close the cask
securely and leave for 6 months. Rack the
wine ofi into a clean cask, add the filtered lees,
6 oz. of(crushed (sugar candy, 2 quarts of good
brandy'''and the thinly pared rind of 6 lemons.
Bung the cask tightly, bottle ofi in two years'
time, and leave for a year longer before using.
Raspberry Brandy.
Put 2 lb. of sound ripe raspberries into a jar
with 2 quarts of good brandy"and'8 oz. crushed
sugar candy. Infuse for a month, then filter
and bottle.
Raspberry Cordial.
See recipe for Blackberry Cordial.
Raspberry Gin.
Put a quart of sound ripe raspberries, a quart
of good unsweetened gin, and 10 oz. of cant
sugar into a jar, cover closely and infuse for a
month, then filter and bottle.