Page:Old-Time Recipes for Home Made Wines Cordials and Liqueurs.djvu/70

 Rh three months and bottle it off; cork your bottles very well, and keep it cool. It will be fit to drink in a month or six weeks.

Four pounds sugar, one pound raisins (bruised), two gallons water. Boil, then add one gallon cider. Ferment, and add one quart of spirits, three-quarters ounce white tartar, a few drops essence of lemon. Observe to shake the essence, with a little of the spirit, until it becomes milky, before adding it to the wine.

To five gallons prepared cider, add one-half pound loaf sugar. Let it stand ten days, draw it off carefully, fine it down, and again rack it into another cask.

Take twelve pounds of good moist sugar, two gallons of water. Boil them together two hours, skimming carefully. When the scum is all removed, and the liquor looks clear, add one-half ounce of hops, which should boil one-quarter hour and twenty minutes. When the liquor is quite cold, add to Rh