113 / 160
GIGGLE WATER
115
warm, allowing for each gallon one or one and one-half
pounds of Lisbon sugar; put this into a cask with the
strained liquor. When half full, stir well the sugar and
liquor, and put in 1.2 pint of thick yeast; then fill up with
the liquor, and continue to do so while the fermentation
lasts, which will be a month or more.
241. TO MAKE RASPBERRY WINE
Take your quantity of raspberries and bruise them, put
them in an open pot 24 hours; then squeeze out the Juice,
and to every gallon of the juice put 3 pounds of fine
sugar, 2 quarts of canary. Put it into a stein or vessel,
and when it has done working stop it close; when it is
fine, bottle it. It must stand 2 months before you drink it.
242. RASPBERRY WINE
Potmd your fruit and strain it through a cloth; then
boil as much water as juice of raspberries, and when it
is cold put it to your squeezings. Let it stand together
5 hours, then strain it and mix it with the juice, adding
to every gallon of this liquor 2j4 pounds of fine sugar.
Let it stand in an earthen vessel close covered a week,
then put it in a vessel fit for it, and let it stand a month
or till it is fine; bottle it off.