First boil the water which is to be used for the wine, and let it again become perfectly cold; then put into a sound sweet cask eight pounds of fine Malaga raisins for each gallon that is to be used, taking out only the quite large stalks; the fruit and water may be put in alternately until the cask is full, the raisins being well pressed down in it; lay the bung lightly over, stir the wine every day or two, and keep it full by the addition of water that has, like the first, been boiled, but which must always be quite cold when it is used. So soon as the fermentation has entirely ceased, which may be in from six to seven weeks, press in the bung, and leave the wine untouched for twelve months; draw it off then into a clean cask, and fine it, if necessary, with isinglass, tied in a muslin and suspended in it. We have not ourselves had this receipt tried; but we have tasted wine made by it which had been five years kept, and which so much resembled a rich foreign wine that we could with difficulty believe it was English-made.
To each gallon of water (boiled and left till cold) 8 lbs. of fine Malaga raisins; to stand 12 months; then to be drawn off and fined.
Obs.—The refuse raisins make admirable vinegar if fresh water be poured to them, and the cask placed in the sun. March is the best time for making the wine.