1928 Giggle Water by Charles S Warnock

GIGGLE WATER 115 warm, allowing for each gallon one or one and one-half pounds of Lisbon sugar; put this into a cask with the strained liquor. When half full, stir well the sugar and liquor, and put in 1.2 pint of thick yeast; then fill up with the liquor, and continue to do so while the fermentation lasts, which will be a month or more.

241. TO MAKE RASPBERRY WINE Take your quantity of raspberries and bruise them, put them in an open pot 24 hours; then squeeze out the Juice, and to every gallon of the juice put 3 pounds of fine sugar, 2 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 2 months before you drink it.

242. RASPBERRY WINE Potmd your fruit and strain it through a cloth; then boil as much water as juice of raspberries, and when it is cold put it to your squeezings. Let it stand together 5 hours, then strain it and mix it with the juice, adding to every gallon of this liquor 2j4 pounds of fine sugar. Let it stand in an earthen vessel close covered a week, then put it in a vessel fit for it, and let it stand a month or till it is fine; bottle it off.