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Damson Wine

(Wines, Cordials, Liqueurs, &c.) - (The Lady's Own Cookery Book)

Take four gallons of water, and put to every gallon four pounds of

Malaga raisins and half a peck of damsons. Put the whole into a vessel

without cover, having only a linen cloth laid over it. Let them steep

six days, stirring twice every day; then let them stand six days without

stirring. Draw the juice out of the vessel, and colour it with the

infused juice of damsons, sweetened with sugar till it is like claret

wine. Put it into a wine vessel for a fortnight; then bottle it up; and

it may be drunk in a month.

All made wines are the better for brandy, and will not keep without it.

The quantity must be regulated by the degree of strength you wish to

give to your wine.

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