bag, boil it again five minutes, and pour it into a pan. When cold, toast a piece of bread on both sides, spread it with good yeast, and put it in the wine. When worked sufficiently, put it into a spirit cask, and cork it down; take the spice out of the cloth, and put it into the cask, with a tumbler of brandy. Leave the vent peg out a few days; in three weeks or a month bottle it. Elder Wine to drink cold.—Boil 1 gallon of berries in 2 gallons of water, two hours and a half. Add 3 lbs. moist sugar to every gallon of wine; boil it twenty minutes. Next day work it with a yeast toast. When worked enough, cask it, with ½ a bottle of brandy, and 7 lbs. raisins.
Ginger Wine.
Boil in 9 gallons of water 12 lbs. loaf sugar, 12 lbs. of moist, 12 oz. good ginger sliced, and the rind of 8 lemons, half an hour, scumming all the time; let it stand till lukewarm, put it into a clean cask with the juice of the lemons, 6 lbs. chopped raisins, and a tea-cupful of yeast, stir every day for ten days, add ¾ oz. of isinglass and 2 quarts of brandy. Stop close, and in four months bottle it.—Or: in 12 gallons of water boil 12 lbs. loaf sugar, 12 oz. ginger, and the rind of 24 lemons, half an hour, scumming all the time; then put it in the cask with the lemon juice, 12 lbs. raisins, and the yeast, stir every day for a fortnight, add 2 oz. isinglass and 1 quart of brandy.
Mountain Wine.
To 5 lbs. of large Malaga raisins, chopped very small, put a gallon of spring water; steep them a fortnight; squeeze out the liquor, and put it in a barrel: do not stop close until the hissing is over.
Primrose Wine.
Boil 18 lbs. lump sugar in 6 gallons of water, with the juice of 8 lemons, 6 Seville oranges, and the whites of 8 eggs; boil half an hour, taking off the scum as it rises; when cool put in a crust of toasted bread, soaked in yeast, let it ferment thirty-six hours: put into the cask the peel of 12 lemons, and of 10 Seville oranges, with 6 gallons of
