269 / 308
FRUIT
WINES.
269
513. ftabtn
'
jtDhu
in
%
fijebrnu
St^le.
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.
$ia0pbm*2
tOtne.
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.
ngli0l)
topberrg
tUhte.
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