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268
FRUIT
WINES.
cool;
add
the
juice
of
ninety
bitter
oranges;
mix
all
very
well;
filter;
add
half
a
pound
of
yeast
put
on
toast,
let
stand
for
twenty-four
hours;
fill
into
a
cask,
add
one
quart
of
fine
brandy.
After
fermentation
is
complete,
bung
well; after
three
months
decant
into
another
cask,
add
another
quart
of
brandy,
let
it
lie
for
a
year,
bottle,
and
let
the
bottles
lie
for
three
months
before
using.
510.
JJmr
(SEIjampagtu.
Juicy
and
sweet
pears
are
mashed;
press
the
juice
out,
and
fill
it
into
a
small
cask;
cover
the
bung-hole
with
a
piece
of
mus-
lin,
and
let
it
stand
for
a
few
days.
The
juice
begins
now
to
ferment,
and
to
foam
considerably;
after
the
fermentation
is
complete
fill
into
another
cask,
bung
well,
and
let
it
lie
in
a
cel-
lar
for
six
weeks;
after
this
fill
the
wine
into
bottles,
fasten
the
corks
with
wire,
and
you
may
use
it
after
three
or
four
more
weeks.
511.
Hcusin
iUine.
Pour
twenty-four
quarts
of
boiling
water
over
twenty-four
pounds
of
extra
good
raisins;
add
six
pounds
of
sugar;
let
it
stand a
fortnight;
stir
daily;
decant
the
fluid,
squeeze
the
rais-
ins,
and
add
three-fourths
of
a
pound
of
finely
pulverized
cremor
tartari;
fill
into
a
cask,
let
it
ferment;
bung;
let
it
lie
for
six
months,
decant
into
another
cask;
let
it
lie
again
three
months,
and
bottle.
512.
If
you
wish
a
raisin
wine
resembling
in
taste
the
muscatel
wine
you
proceed
as
follows:
Boil
eight
pounds
of
choice
raisins
in
twenty-four
quarts
of
water
perfectly
soft,
press
them
through
a
sieve,
add
the
mass
to
the
water
in
which
the
raisins
have
been
boiled,
likewise
add
twelve
pounds
of
lump-sugar;
when
the sugar
is
dissolved
let
the
wine
ferment
in
a
cask
by
adding
one-fourth
of
a
quart
of
yeast.
When
the fermentation
is
nearly
over,
hang
a
linen
bag
filled
with
two
and
a
half
quarts
of
elderberries
into
the
cask;
remove
the
bag
as
soon
as
the
wine
has
the
required
taste
;
let
the
wine
lie
for
six
months
and
bottle.