RAISIN WINE. 451 



raisins, adding three quarters of a pound of finely 

 powdered super-tartrate of potassa. Cask the liquor, 

 filling up as wanted, and draw off after fermentation 

 shall have ceased. A bouquet is sometimes given to 

 this wine, by suspending in the cask a bag of elder- 

 flowers, to be withdrawn, when the wine shall prove 

 to be sufficiently perfumed. 



RAISIN WINE, from the practice of the London Grocer 

 before quoted. 



To every seven pounds of good raisins, one gallon 

 of cold soft water. First, put the fruit into the vat 

 or tub, then the water upon it, stirring well every 

 twenty-four hours, and keeping the fruit as much 

 under water as possible. Cover with a mat or cloth. 

 Every time of stirring taste the liquor, and you will 

 find the sweetness increase until the musk be fit to 

 draw off, of which fitness you will judge by the 

 sweetness going off, and the fruit not rising so much. 

 Do not suffer it to become tart. The weather being 

 hot, the wine will be ready for drawing off in four or 

 five weeks ; if in winter, and cold, it may be seven or 

 eight weeks. The cask must not be bunged, but the 

 hole be only covered to keep out the dust. After 

 four or five months, rack off into a fresh cask, as fine 

 as possible, running the lees through a filtering bag. 

 The wine being then bright, add half a gallon of the 

 best brandy to every fourteen gallons : if not bright, 

 fine with isinglass dissolved in some of the wine, put- 

 ting it in quite cold. Stir the whole well together, 

 and, if bright in two or three weeks, rack into a fresh 



