Page:Housekeeper and butler's guide, or, A system of cookery, and making of wines.pdf/17

17 pound and a half of raisins; boil the water, but do not pour it on the fruit till it is quite cold; let it stand in a large tub 14 days, stirring it well each day. Strain it off into your cask; keep enough in serve to fill it up as the liquor works over, which will do for the first two months; do not bung it till the fermentation has ceased.

To half a hogshead of spring water, allow 150 pounds weight of Malaga raisins, and half a pound hops; let it stand a fortnight, stirring it twice every day; then press the juice from them into a tub, and put to it a piece of toasted bread, spread with yeast; let it work a day and a night, then whisk it, and let it work a fortnight longer, filling it in as it works over; when it has ceased, bung it tight; in two months, bottle it off.

Take ten pounds of Malaga raisins, picked clean from the stalks, and chop them very small: get eight large Seville oranges, pare the rinds of four as thin as possible, put the peel to your raisins; boil three gallons of soft water till it is reduced to two; let it cool a little, and then pour it on the fruit; let it stand five days, and stir it twice a day. Strain through a hair-sieve, and with a strong wooden spoon press the raisins as dry as you can; put it in a cask, and add the rinds of the other four oranges, pared thin like the others; make a syrup of the juice from the eight oranges with half a pound of lump-sugar; add this in your cask; stir it well together; close it up tight from the air; let it stand two months fine, and then bottle it off for use. It will keep a long time, and improve by it.