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GIGGLE WATER
238. PORT WINE
To 10 gallons prepared cider, add gallons good Port
wine, 25^ quarts wild grapes (clusters), 2 ounces bruised
rhatany root, ^ ounce tincture of kino, ^ pound loaf
sugar, Yz gallon spirits. Let this stand 10 days; color if
too light, with tincture of rhatany, then rack it off and
fine it. This should be repeated until the color is perfect
and the liquid clear.
239. RAISIN WINE
5 pounds of raisins, 4 gallons of water. Put them into
a cask. Mash for a fortnight, frequently stirring, and
leave the lung loose until the active fermentation ceases;
then add pints of brandy. Well mix, and let it stand
till fine. The quantity of raisins and brandy may be al
tered to suit.
240. RAISIN WINE WITH SUGAR
To every gallon of soft water 4 pounds of fresh raisins;
put them in a large tub; stir frequently, and keep it cov
ered with a sack or blanket. In about a fortnight the fer
mentation will begin to subside; this may be known by
the raisins remaining still. Then press the fruit and strain
the liquor. Have ready a wine cask, perfectly dry and