Page:Old-Time Recipes for Home Made Wines Cordials and Liqueurs.djvu/91

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Home Made Wines

it well together. When cool put it in the cask with a moderate quantity of yeast (as last article). When the fermentation subsides, suspend in the cask a muslin bag containing elder-flowers, in the proportion of one quart to three gallons of wine. When perfectly clear, draw off the wine into bottles.


Take your quantity of raspberries and bruise them, put them in an open pot twenty-four hours; then squeeze out the juice, and to every gallon of the juice put three pounds of fine sugar, two quarts of canary. Put it into a stein or vessel, and when it has done working stop it close; when it is fine, bottle it. It must stand two months before you drink it.


Take three pounds of raisins, wash, clean, and stone them thoroughly. Boil two gallons of spring water for half an hour; as soon as it is taken off the fire pour it into a deep stone jar, and put in the raisins, with six quarts of raspberries and two pounds of loaf sugar. Stir it well together, and cover them closely and set it in a cool