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Home Made Wines
through by degrees. It may be racked into other bottles a week after, and then it will be perfectly fine.
RASPBERRY BRANDY, NO. 3
Scald the fruit in a stone jar set in a kettle of water, or on a hot hearth. When the juice will fun freely, strain it without pressing. To every quart of juice allow one pound of loaf sugar. Boil it up and skim; when quite clear pour out, and when cold add an equal quantity of brandy. Shake them well together and bottle.
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