1896 Fancy Drinks and Poplular Beverages by the only William (paper cover)

153

FRUIT WINES.

513. lllaisin llline in ilJc fljcbrcm ZiJJle. The raisin wine, which is used as so-called Easter wine during the Passover in all orthodox Hebrew families, is easily made as follows: A fortnight before the feast, select three pounds of fine raisins; cut them in small pieces and remove the seeds; put them with .one pound of sugar in a jug and pour over six or seven quarts of cold water; place the vessel, covered, on or behind the hearth; skim after three or four days; filter through a funnel lined with linen or blotting-paper into bottles; add to each bottle some stick cinnamon, lemon-peel, and cloves; cork well and put them in the cellar, until you use them. 514. lllaspbcrrJJ lllinc. Ripe raspberries are mashed with a wooden spoon and put into a stone jar; add one quart of cold water to each quart of berries. The following day you decant the fluid, press the ber– ries through a cloth, add one pound of sugar to every quart of wine; fill the wine into a cask and stir daily; when fermentation is done, add one quart of white wine to every four quarts of raspberry wine; bung the barrel, let it lie three months, bottle the wine and it is ready for use. Throw twenty quarts of ripe raspberries into a tub, pour twenty quarts of boiling water over them, cover the tub well and let it stand until the following day; skim, press the berries through a hair-sieve and let the fluid stand again from four to five hours. Decant it into a barrel, add gradually twelve pounds of pulverized sugar, mix one quart of the fluid with three table– spoonfuls of very fresh ale yeast and mix this with the rest of the · wine; cover the bung-hole with a piece of paper and a brickstone and let the wine ferment. As soon as the fermentation is over, bung the barrel well, and after four weeks decant the wine into 515. QfnglislJ l~aspbcrrri llline.