Page:Old-Time Recipes for Home Made Wines Cordials and Liqueurs.djvu/88



pounds of fine sugar. Stir it together till it is dissolved; then put it into your cask, and when it has done working stop it close. Let it stand till March before you bottle it. You may keep it two or three years; it will be the better.

Twelve sliced quinces. Boil for quarter of an hour in one gallon water; then add two pounds lump sugar. Ferment, and add one gallon lemon wine, one pint spirit.

There are various modes of preparing this wine, which is, perhaps, when well made, the best of English wines. The following recipes are considered good:

For raisin wine without sugar, put to every gallon of soft water eight pounds of fresh Smyrna or Malaga raisins; let them steep one month, stirring every day. Then drain the liquor and put it into the cask, filling it up as it works over; this it will do for two months. When the hissing has in a great measure subsided, add brandy and honey, and paper as in the former articles. This wine should remain three years untouched; it may then be drank from the Rh