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FRUIT WINES.
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513. lllaisin
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ilJc fljcbrcm ZiJJle.
The raisin wine, which is used as so-called Easter wine during
the Passover in all orthodox Hebrew families, is easily made as
follows:
A fortnight before the feast, select three pounds of fine raisins;
cut them in small pieces and remove the seeds; put them with
.one pound of sugar in a jug and pour over six or seven quarts of
cold water; place the vessel, covered, on or behind the hearth;
skim after three or four days; filter through a funnel lined with
linen or blotting-paper into bottles; add to each bottle some
stick cinnamon, lemon-peel, and cloves; cork well and put them
in the cellar, until you use them.
514. lllaspbcrrJJ
lllinc.
Ripe raspberries are mashed with a wooden spoon and put
into a stone jar; add one quart of cold water to each quart of
berries. The following day you decant the fluid, press the ber–
ries through a cloth, add one pound of sugar to every quart of
wine; fill the wine into a cask and stir daily; when fermentation
is done, add one quart of white wine to every four quarts of
raspberry wine; bung the barrel, let it lie three months, bottle the
wine and it is ready for use.
515. QfnglislJ
l~aspbcrrri
llline.
Throw twenty quarts of ripe raspberries into a tub, pour
twenty quarts of boiling water over them, cover the tub well and
let it stand until the following day; skim, press the berries
through a hair-sieve and let the fluid stand again from four to
five hours. Decant it into a barrel, add gradually twelve pounds
of pulverized sugar, mix one quart of the fluid with three table–
spoonfuls of very fresh ale yeast and mix this with the rest of the ·
wine; cover the bung-hole with a piece of paper and a brickstone
and let the wine ferment. As soon as the fermentation is over,
bung the barrel well, and after four weeks decant the wine into