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 vessel; then boil an ounce of mace quite down if possible, in a pint of white wine, till a third part of the wine be consumed: strain it, and add it to the liquor; let it settle two days, and when it has well settled and fermented, draw it off into a cask, or bottles, and keep it in a cool place.

Steep two gallons of raspberries in a gallon of sack, twenty-four hours; then strain them, and put to them three quarters of a pound of raisins of the sun, well stoned, and let them continue four or five days, sometimes stirring them well; then pour it off gently, that the clearest may be taken away, and only the dregs and settlings remain, and bottle that up your pour off. If you find it not sweet enough for the palate you may add some sugar, about half a pound to a gallon will be sufficient; keep it in a cool place.

Gather the raspberries quite dry, when ripe, and bruise them; strain them through a woollen bag into a jar; put to it about a pound of the best double refined sugar, mix the whole well together, and stop it close; pour it off as clear as possible, after it has stood four days. The common method is to put two quarts of white wine to one quart of the raspberry juice; but that is too much, as it overpowers the rich flavour of the fruit; three pints will be enough; bottle it off, and it will be fit to drink in ten days. The juice mixed with brandy is a fine dram. Put about two quarts of brandy to three quarts of raspberry