then be put together in a very clean vessel that will exactly contain it; it will hiss or sing for some time, during which it should not be stirred; but when the noise ceases, it must be stopped close, and stand for about six or seven months; and then, if you peg it, and it proves fine and clear, rack it off into another vessel of the same size; stop it up, and let it remain twelve or fourteen weeks longer, then bottle it off. The best way, when you use it, is to take a decanter, and rack it off.
The virtues of raising wine are too well known to require a particular description. There are few constitutions but what it will agree with; it strengthens and comforts the heart, revives the faded spirits, and conduces greatly to health, if used with moderation.
To make Raspberry Wine, the English Way.
Take what quantity you please of red raspberries, when they are nearly ripe, for if they grow over ripe; they will lose much of their pleasant scent; and after clearing the husks and stalks from them, soak them in the like quantity of fair water, that has been boiled and sweetened with fine loaf sugar, a pound and an half to a gallon; when they are well soaked about twelve hours, take them out, put them into a fine linen pressing bag, press out the juice into the water, then boil them up together, over a gentle fire, and scum them well twice or thrice; take off the vessel, and let the liquor cool, and when the scum arises take off that you can, and pour off the liquor into a well-seasoned cask, or earthen
