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^omt
JMadr
Wiintu
three
months
and
bottle
it
off;
cork
your
bottles
very
well,
and
keep
it
cool.
It
will
be
fit
to
drink
in
a
month
or
six
weeks.
LEMON
WINE,
NO.
2
Four
pounds
sugar,
one
pound
raisins
(bruised),
two
gallons
water.
Boil,
then
add
one
gallon
cider.
Ferment,
and add
one
quart
of
spirits,
three-quarters
ounce
white
tartar,
a
few
drops
essence
of
lemon.
Ob-
serve
to
shake
the
essence,
with
a
little
of
the
spirit,
until
it
becomes
milky,
before
add-
ing
it
to
the
wine.
MADEIRA
WINE
To
five
gallons
prepared
cider,
add
one-
half
ounce
tartaric
acid,
one-half
pint
spir-
its,
one-half
pound
loaf
sugar.
Let
it
stand
ten
days,
draw
it
off
carefully,
fine
it
down,
and
again
rack
it
into
another
cask.
MALT
WINE,
OR
ENGLISH
SHERRY
Take
twelve
pounds
of
good
moist
sugar,
two
gallons
of
water.
Boil
them
together
two
hours,
skimming
carefully.
When
the
scum
is
all
removed,
and
the
liquor
looks
clear,
add
one-half
ounce
of
hops,
which
should
boil
one-quarter
hour
or
twenty
min-
utes.
When
the
liquor
is
quite
cold,
add
to
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