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Classic
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page 191
days, frequently stirring them about, and after pouring the juice off, press the
raisins. Put all the liquor together in a very clean vessel. You will find it
hiss for some time, and when the noise ceases, it must be stopped close, and
stand for six or seven months; and then if it proves fine and clear, rack it off
into another vessel; stop it up, and let it remain twelve or fourteen weeks
longer; then bottle it off.
To make Rasberry Wine.
Take red rasberries when they are nearly ripe, clean the husks and stalks from
them, soak them in fair water, that has been boiled and sweetened with loaf
sugar, a pound and a half to a gallon; when they are soaked about twelve hours,
take them out, put them into a fine linen pressing bag, press out the juice into
the water, then boil them up together, and scum them well twice or thrice over a
gentle fire; take off the vessel, and let the liquor cool, and when the scum
rises, take off all that you can, and pour the liquor into a well-seasoned cask;
or earthen vessel; then boil an ounce of mace in a pint of white wine, till the
third part be consumed, strain it, and add it to the liquor; when it has well
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