English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery

head the better, so work it for two days, then put it into a sweet rundlet, bung it up close, and when it is fine bottle it. 304. _To make_ RAISIN WINE. Take ten gallons of water, and fifty pounds of malaga raisins, pick out the large stalks and boil them in your water, when your water is boiled, put it into a tub; take the raisins and chop them very small, when your water is blood warm, put in your raisins, and rub them very well with your hand; when you put them into the water, let them work for ten days, stirring them twice a day, then strain out the raisins in a hair-sieve, and put them into a clean harden bag, and squeeze it in the press to take out the liquor, so put it into your barrel; don't let it be over full, bung it up close, and let it stand whilst it is fine; when you tap your wine you must not tap it too near the bottom, for fear of the grounds; when it is drawn off, take the grounds out of the barrel, and wash it out with a little of your wine, then put your wine into the barrel again, draw your grounds thro' a flannel bag, and put them into the barrel to the rest; add to it two pounds of loaf sugar, then bung it up, and let it stand a week or ten days; if it be very sweet to your taste, let it stand some time longer, and bottle it. 305. _To make_ BIRCH WINE. Take your birch water and boil it, clear it with whites of eggs; to every gallon of water take two pounds and a half of fine sugar, boil it three quarters of an hour, and when it is almost cold, put in a little yeast, work it two or three days, then put it into the barrel, and to every five gallons put in a quart of brandy, and half a pound of ston'd raisins; before you put up your wine burn a