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513. 1l aisin lllinc in tl)C fijcbrcm
.Style.
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.
51li.
lllasµbcrq~
llline.
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. QfoglislJ ll\aspberry 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