Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers

in the cask, with a half a pint of brandy, and half an ounce of shaved isinglass; strain it in the cask, and stop it tight; bottle it in six or seven weeks. Raspberry Wine. Pick over the raspberries, and to every quart put a quart of water; bruise them, and let them stand two days; strain off the liquor, and to every gallon put three pounds of lump sugar; stir it till the sugar is dissolved, and put it in a clean barrel, or keg; at the end of two months, bottle it, and put a spoonful of brandy, or a glass of wine in each bottle. Raspberry Vinegar, and its uses. Put two pounds of raspberries in a large bowl, and pour on them two quarts of white-wine vinegar; the next day, strain the liquor on two pounds of fresh raspberries; let this stand a day, and strain it into a stone jar; to each pint of the liquor put a pound of loaf sugar; stir till it is dissolved, and put the jar in a sauce-pan of water, which keep boiling for an hour; skim it, and bottle it when cold. This is used not only as a refreshing drink, mixed with water, but is said to be of use in complaints of the chest. No glazed or metal vessels should be used in making it. Spruce Beer. Boil some spruce boughs with some wheat bran, till it tastes sufficiently of the spruce; bruise some allspice, and put in; strain it, and put two quarts of molasses to half a barrel; when it is nearly cold, put in half a pint of yeast; after it has worked sufficiently, bung up the barrel. To Make Two Gallons of Beer. Put two pounds of brown sugar in a jug, with a heaped spoonful of ginger, and a pint of strong hop tea; pour in a gallon and a half of warm water, and a tea-cup of yeast; leave out the cork a day--then fasten it up, and set it in a cool place; or if you bottle it, put