Receipt to Make Raisin Wine

The following Receipt to make RAISIN WINE
we are desired to publish for the benefit of the
Public.
IN October or November take a clean iron
hooped pipe and set it in a close cellar, and put
therein four hundred gross weight of Raisins, 
cleared from the Stalks, which will weigh above
420 pounds by tale, and should not less: Put 
thereon water at the rate of a gallon, full wine
measure, for every six pounds of raisins, not less
than 70 gallons, rather more; stop it up close for
three days, when it will begin to ferment: First
open the spile, and as the fermentation increases 
take out the bung and lay it loose upon the hole.
When it has fermented a fortnight (or more or less
according to the violence of the fermentation) put
thereon a gallon on French Brandy, pouring it
very gently that it may rest on the top; this will
stop the fermentation; when it is quiet, stop it
close and let it remain for the winter, In April
draw it off into a wine hogshead of 63 gallons: if

it runs more than the hogshead, keep it in bottles
for filling up hereafter: Let it remain in the hog-
shead for a year ; then draw it off into barrels,
measuring a little less than the hogshead, to leave 
the dregs out and yet fill them: Let it stand an-
nother year in the barrels; when, if you find it too
sweet, keep it in the cask till the fall, and then
bottle it; being then three years old. Your keep-
ing it in the cask the last summer must depend
upon your taste,
    This may be begun in February or March, in
open weather and a dry cellar ; drawing it into
the hogshead in May, before the heat begins; but
the fall is the best time,