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Ginger Wine No 2

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

Twenty-six quarts of water, eighteen pounds of white Lisbon sugar, six

ounces of bruised ginger, the peel of six lemons pared very thin: boil

half an hour, and let it stand till no more than blood warm. Put it in

your cask, with the juice of six lemons, five spoonfuls of yest, and

three pounds of raisins. Stir it six or seven times with a stick through

the bung-hole, and put in half an ounce of isinglass and a pint of good

brandy. Close the bung, and in about six weeks it will be fit for

bottle. Let it stand about six months before you drink it. If you like,

it may be drawn from the cask, and it will be fit for use in that way in

about two months.

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