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GIGGLE WATER

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apt to be inferior, and deficient in the flavor of the fruit.

The fruit being gathered, it next undergoes the operation

of picking, for the purpose of removing the stalks and

unripe or damaged portion. It is next put in a tub and

well bruised. Raisins are commonly permitted to soak

about 24 hours previously to bruising them, or they may

be advantageously bruised or minced in the dry state. The

bruised fruit is then put into a vat or vessel with a guard

or strainer placed over the tap-hole, to keep back the husks

and seeds of the fruit when the must or juice is drawn

off. The water is now added, and the whole macerated

for 30 or 40 hours, more or less; during which time it is

frequently stirred up with a suitable wooden stirrer. The

liquid portion is next drawn off, and the residuary pulp

is placed in hair bags and undergoes the operation of

pressing to expel the fluid it contains. The sugar, tartar,

etc. (in very fine powder or in solution), are now added

to the mixed liquor, and the whole is well stirred. The

temperature being suitable (generally from 75° to 85°

Fahr.) the vinous fermentation soon commences, when

the liquor is frequently skimmed (if necessary) and well

stirred up, and after 3 or 4 days of this treatment, it is

run into casks, which should be quite filled, and left open

at the bung-hole. In about a week the flavoring ingredi

ents, in the state of coarse powder, are commonly added,

and well stirred in, and in about another week, depending

upon the state of fermentation and the attenuation of the

must, the brandy or spirit is added, and the cask filled

up, and bunged down close. In 4 or 5 weeks more the cask

is again filled up, and, after some weeks—^the longer the

better—it is "pegged" or "spiled" to ascertain if it be fine