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H^i^me
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mLinm
SHERRY
WINE
To
five
gallons
prepared
cider
add
one
quart
spirits,
three-quarters
of
a
pound
of
raisins,
three
quarts
good
sherry,
and
a
few
drops
oil
bitter
almonds
(dissolved
in
alco-
hol).
Let
it
stand
ten
days,
and
draw
it
off
carefully.
Fine
it
down,
and
again
rack
it
into
another
cask.
LONDON
SHERRY
WINE
Twelve
pounds
chopped
raisins,
three
gal-
lons
soft
water,
one
pound
sugar,
one-half
ounce
white
tartar,
two
quarts
cider.
Let
them
stand
together
in
a
close
vessel
one
month;
stir
frequently.
Then
add
one
quart
of
spirits,
one-quarter
pound
wild
cherries
bruised.
Let
them
stand
one
month
longer
and
fine
with
isinglass.
TO
MAKE
SHRUB
Take
two
quarts
of
brandy,
and
put
it
in
a
large
bottle,
adding
to
it
the
juice
of
five
lemons,
the
peels
of
two,
and
one-half
a
nut-
meg.
Stop
it
up
and
let
it
stand
three
days,
and
add
to
it
three
pints
of
white
wine,
one
and
one-half
pounds
of
sugar.
Mix
it,
strain
it
twice
through
a
flannel,
and
bottle
it
up.
It
is
a
pretty
wine,
and
a
cordial.
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