Raisin Wine No 4

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.