3 §4 KALM'S ENGLAND. 



or the expressed juice of the Raisins, is poured into a 

 barrel, ankare, which holds about 30 pints, kannor. 

 Afterwards a piece of brown paper is taken and stuck full 

 of holes, and laid over the bung-hole, sprund halet. Some 

 of the wine, or the expressed juice, must be preserved in 

 an open vessel to fill up the barrel, according as it works 

 itself out, or ferments over. It must so stand till the 

 whole of it again begins to ferment. Thereupon three 

 quarts of well distilled Brandy, are added, with one pound 

 of the best sugar, the white [T. II. p. 19] of sixteen eggs, 

 and one ounce of alum, which has been boiled in one 

 quart of water. All this is mixed well together, and laid 

 in the barrel, which is well shaken about, bunged, and 

 left to stand so for one year before it is tapped. 



On the foregoing it is to be remarked : 1st. That when 

 one begins to blend the Raisins and water together, the 

 water is thrown into a tub, kar, or vat, vatten-sa, 

 which ought to be very clean. 



While they are both being agitated together in the 

 same vessel, karil, the vessel is covered over with 

 cloths, that earth and such like may not get into it. 



2ndly. The sugar and white of egg are whipped 

 before the alum is put in, for if you were to put the alum 

 in at the same time, it would cause the egg to coagulate. 

 The water in which the alum is boiled ought, moreover, 

 to stand till it is cool, before it is thrown into the sugar 

 and egg. 



At gora et svagare vin. To make a milder wine. 



After you have made a strong wine in the foregoing 

 manner, pour anew twenty pints of water on the pressed 

 out raisins, and let it stand one week, after which it is 

 pressed out from the raisins, and is poured into a 

 fifteen-pint barrel ; and when it has done fermenting 

 there are put therein half as much Spirit of Wine, Sugar, 



