1922 Old Time Recipes Liquors Shrubs(4th edition) by Helen S Wright

I^ome JWaJre Wiimn

Stir it together till

pounds of fine sugar'.

it is dissolved; then put it into your cask, and when it has done working stop it close. Let it stand till March before you bottle You may keep it two or three years; it it.

will be the better.

QUINCE WINE, NO. 2

Twelve sliced quinces. Boil for quarter of an hour in one gallon water; then add two pounds lump sugar. Ferment, and add one gallon lemon wine, one pint spirit. RAISIN WINE There are various modes of preparing this wine, which is, perhaps, when well made, the best of English wines. The fol- lowing recipes are considered good For raisin wine without sugar, put to every gallon of soft water eight pounds of fresh Smyrna or Malaga raisins; let them steep one month, stirring every day. Then drain the liquor and put it into the cask, filling it up as it works over; this it will do for two months. When the hissing has in a great measure subsided, add brandy and honey, and paper as in the former arti- This wine should remain three years cles.

it may then be drank from the 90

untouched ;