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H^ome
Jttaire
WLimu
cask,
or
bottled,
and
it
will
be
found
excel-
lent.
Raisin
wine
is
sometimes
made
in
large
quantities,
by
merely
putting
the
rai-
sins
in
the
cask,
and
filling
it
up
with
water,
the
proportion
as
above;
carefully
pick
out
all
stalks.
In
six
months
rack
the
wine
into
fresh
casks,
and
put
to
each
the
proportion
of
brandy
and
honey.
In
cider
countries
and
plentiful
apple
years,
a
most
excellent
raisin
wine
is
made
by
employing
cider
in-
stead
of
water,
and
steeping
in
it
the
rai-
sins.
RAISIN
WINE,
NO.
2
Five
pounds
of
raisins,
four
gallons
of
water.
Put
them
into
a
cask.
Mash
for
a
fortnight,
frequently
stirring,
and
leave
the
bung
loose
until
the
active
fermentation
ceases;
then
add
one
and
one-half
pints
brandy.
Well
mix,
and
let
it
stand
till
fine.
The
quantity
of
raisins
and
brandy
may
be
altered
to
suit.
RAISIN
WINE,
NO.
3
Take
two
gallons
of
spring
water,
and
let
it
boil
half
an
hour
;
then
put
into
a
stein
pot
two pounds
of
raisins
stoned,
two
pounds
of
sugar,
the
rind
of
two
lemons,
and
the
juice
of
four
lemons
;
then
pour
the
boiling
water
on
the
things
in
the
stein,
and
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