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^oMt
i^aSe
WLintu
it
well
together.
When
cool
put
it
in
the
cask
with
a
moderate
quantity
of
yeast
(as
last
article).
When
the
fermentation
sub-
sides,
suspend
in
the
cask
a
muslin
bag
con-
taining
elder-flowers,
in
the
proportion
of
one
quart
to
three
gallons
of
wine.
When
perfectly
clear,
draw
off
the
wine
into
bot-
tles.
TO
MAKE
RASPBERRY
WINE
Take
your
quantity
of
raspberries
and
bruise
them,
put
them
in
an open
pot
twenty-four
hours
;
then
squeeze
out
the
juice,
and
to
every
gallon
of the
juice
put
three
pounds
of
fine
sugar,
two
quarts
of
canary.
Put
it
into
a
stein
or
vessel,
and
when
it
has
done
working
stop
it
close;
when
it
is
fine,
bottle
it.
It
must
stand
two
months
before
you
drink
it.
RASPBERRY
WINE,
NO.
2
Take
three
pounds
of
raisins,
wash,
clean,
and
stone
them
thoroughly.
Boil
two
gal-
lons
of
spring
water
for
half
an
hour;
as
soon
as
it
is
taken
off
the
fire
pour
it
into
a
deep
stone
jar,
and
put
in
the
raisins,
with
six
quarts
of
raspberries
and
two
pounds
of
loaf
sugar.
Stir
it
well
together,
and
cover
them
closely
and
set
it
in
a
cool
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