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Classic
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page 190
a cool place, twenty-four hours; then put them into a strong canvass or hair
bag, press out all the juice that will run from them, and to every quart of it
put twelve ounces of loaf sugar, stirring it about till it be melted; then put
it up in a well-seasoned cask, and set it in a cool place: when it has purged
and settled about twenty or thirty days, fill the vessel full, and bung it down
close.
When it is well worked and settled, draw it off into bottles, and keep them in a
cool place.
To make Currant Wine.
Gather your currants when the weather is dry, and they are full ripe: strip them
carefully from the stalk, put them into a pan, and bruise them with a wooden
pestle; let it stand about twenty hours, after which strain it thro' a sieve.
Add three pounds of fine powder sugar to every four quarts of the liquor; and
then shaking or stirring it well, fill your vessel, and put about a quart of
brandy to every seven gallons; as soon as it is fine, bottle it off.
To make Raisin Wine.
Put two hundred weight of raisins, with the stalks into a hogshead, and fill it
almost full with spring water: let them steep about twelve
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