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Sham Madeira

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







Take thirty pounds of coarse sugar to ten gallons of water; boil it half

an hour; skim it clean, and, when cool, put to every gallon one quart of

ale, out of the vat; let it work well in the tub a day or two. Then put

it in the barrel, with one pound of sugar-candy, six pounds of raisins,

one quart of brandy, and two ounces of isinglass. When it has done

fermenting, bung it down close, and let it stand one year.











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