or four days, if a fresh fermentation have not taken place, put the bung in tight. Keep it a year in the cask, then bottle it; the longer it is kept the better.—Or: stir 42 lbs. good moist sugar into 14 gallons of water, till it is dissolved, then boil it twenty minutes; let it cool in a tub, then put in 16 lbs. good Malaga raisins, picked and chopped; when it is quite cold pour in 2 gallons of strong beer ready to be tunned, and let it stand eight days; then taking out the raisins, put it into a 16 gallon cask, with 2 quarts of the best brandy, 1 lb. bitter almonds blanched, and 2 oz. isinglass. Bottle it in a year.
British Madeira.
Boil 30 lbs. moist sugar in 10 gallons of water, half an hour, and scum well. Let it cool, and to every gallon put 1 quart of ale, out of the vat; let this work, in a tub, a day or two; then put it in the cask, with 1 lb. sugar candy, 6 lbs. raisins, 1 quart of brandy, and 2 oz. isinglass. When it has ceased to ferment, bung it tight, for a year.
English Frontiniac.
Boil 11 lbs. lump sugar in 4 gallons of water, half an hour; when only milk warm, put it to nearly a peck of elder flowers, picked clear from the stalks, the juice and peel of 4 large lemons, cut very thin, 3 lbs. stoned raisins, and 2 or 3 spoonsful yeast: stir often, for four or five days. When quite done working, bung it tight, and bottle it in a week.
Red Currant Wine.
To 28 lbs. of moist sugar, allow 4 gallons of water, pour it over the sugar, and stir it well. Have a sieve of currants (which usually produces between 10 and 11 quarts of juice), squeeze the fruit with the hand, to break the currants, and as you do so, put the crushed fruit into a horse-hair sieve, press it, and when no more will run through the sieve, wring the fruit in a coarse cloth. Pour the juice on the sugar and water, mix it, and then pour it all into a 9 gallon cask, and fill it with water, if the barrel should not be full.—The cask should be filled up
