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no
GIGGLE WATER
tion, till fermentation has ceased, which is known by the
settling of the froth; then turn it into a keg or bottles,
and keep it in a cool place.
228. JUNIPER-BERRY WINE
Take gallons of cold soft water, 7 pounds Malaga
or Smyrna raisins,
quarts juniper-berries,
ounce
red tartar,
handful wormwood, J/2 handful sweet mar
joram, I pint whiskey or more. Ferment for 10 or 12
days.
229. LEMON WINE
4 pounds sugar, i pound raisins (bruised), 2 gallons
water. Boil, then add i gallon cider. Ferment, and add
I quart of spirits,
ounce white tartar, a few drops es
sence of lemon. Observe to shake the essence, with a little
of the spirit, imtil it becomes milky, before adding it to
the wine.
230. MADEIRA WINE
To 5 gallons prepared cider, add ounce tartaric acid,
y^ pint spirits, y^ pound loaf sugar. Let it stand 10 days,
draw it off carefully, fine it down, and again rack it into
another cask.