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 vessel; and it must stand ten or twelve days before it is fit to bottle.

Boil twenty-six quarts of spring water a quarter of an hour, and when it is blood-warm; put into it twenty-five pounds of Malaga raisins, picked, rubbed and shred, with near half a bushel of red sage shred, and a porringer of ale yeast; stir all well together, and let it stand in a tub, covered warm, six or seven days, stirring it once a day; then strain it off, and put it in a runlet; let it work three or four days, and then stop it up; when it has stood six or seven days, put in a quart or two of Malaga sack; and when it is fine, bottle it.

Take two gallons of the sap of sycamore, and boil it half an hour, then add to it four pounds, of fine powder sugar; beat the whites of three eggs to a froth, and mix them with the liquor, but if it be too hot it will poach the eggs; scum it well, and boil it half an hour, then strain it through a hair sieve, and let it stand till next day; then pour it clear from the sediment, put half a pint of good yeast to every twelve gallons, cover it close up with blankets till it is white over, after which put it into the barrel, and leave the bung hole open till it has done working, close it well up, let it stand three months, and bottle it: the fifth part of the sugar must be loaf, and if you like raisins, they are a great addition to the wine.

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