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Raisin Wine No 4

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







Take a brandy cask, and to every gallon of water put five pounds of

Smyrna raisins with the stalks on, and fill the cask, bunging it close

down. Put it in a cool dry cellar; let it stand six months; then tap it

with a strainer cock, and bottle it. Add half a pint of brandy to every

gallon of wine.











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