with cloths fastened about it, and let it continue so four or five days to work and ferment; after than open it, to see if the raisins are floating on the top of the water; if you find they are, press them down again, and do so every four or five days, letting them stand three weeks or a month; then tap the vessel three or four inches above the bottom, and try if the liquor tastes; and if it does not, let it stand longer, till it has got the true flavour; then draw it off into another cask that has had Malaga in it, and to every twenty gallons put a pint of the best aqua vitæ, a quart of Alicant wine, and two new laid eggs beaten together, and let it stand in a vaulted cellar, or such like place, till it be fit for drinking; if it want sweetness, put in a little fine loaf sugar, and it will abundantly answer your expectation: and this dashed with a little white wine, or brisk pippin cyder, may pass for Canary.
And thus, not only artificial Malaga may be made, but other artificial wines; for it cannot but be supposed that an ingenious person may, by these examples, invent and prepare other sorts of wines different from these in taste; for having once got a knowledge of the different herbs that bear a similarity to the different sulphur of the true wine, whether styptic, acid, mild, luscious, fat, or balsamic, so must the imitation of the different sorts of wines be, whether Ribella, Tent, Rapadavia, Canary, or any others: as for white wine or rhenish, you may make them of sweeter or tarter cyders, as you find in the directions given for making artificial claret, bating the colouring; though your must be at the labour
and
