90 / 158
I^ome
JWaJre
Wiimn
pounds
of
fine
sugar'.
Stir
it
together
till
it
is
dissolved;
then
put
it
into
your
cask,
and
when
it
has
done
working
stop
it
close.
Let
it
stand
till
March
before
you
bottle
it.
You may
keep
it
two
or three
years;
it
will
be
the
better.
QUINCE
WINE,
NO.
2
Twelve
sliced
quinces.
Boil
for
quarter
of
an hour
in
one
gallon
water;
then
add
two
pounds
lump
sugar.
Ferment,
and
add
one
gallon
lemon
wine,
one
pint
spirit.
RAISIN
WINE
There
are
various
modes
of
preparing
this
wine,
which
is,
perhaps,
when
well
made,
the
best
of
English
wines.
The
fol-
lowing
recipes
are
considered
good
For
raisin
wine
without
sugar,
put
to
every
gallon
of
soft
water
eight
pounds
of
fresh
Smyrna
or
Malaga
raisins;
let
them
steep
one
month,
stirring
every
day.
Then
drain
the
liquor
and
put
it
into
the
cask,
filling
it
up
as
it
works
over;
this
it
will
do
for
two
months.
When
the
hissing
has
in
a
great
measure
subsided,
add
brandy
and
honey,
and
paper
as
in
the
former
arti-
cles.
This
wine
should
remain
three
years
untouched
;
it
may
then
be
drank
from
the
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