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WINE.
No. 26.-LISBON.
To 20 gallons prepared cider add :-
4
gallons Lisbon wine.
4
pounds raisins.
2
ounces tincture rhatany.
1
pint sirup.
1
~
gallons spirits.
1
quart brandy.
1
ounce tartar.
63
Color, and manage as in No.
1,
after standing
ten days.
No. 27.-LISBON.
To
20 ·
gallons prepared cider add :-
3
gallons Lisbon wine.
2
gallons red native wine.
1
pint honey.
4 pounds bruised raisins.
1
ounce tincture kino.
1
~
gallons proof-spirits.
Color; let them stand eight days, and pro–
ceed as in No.
1.