Ginger wine
Four gallons of water and seven pounds of sugar. Boil half an hour, skimming well; let the liquor get cold. Then squeeze in the juice of two lemons. Have ready three pints of water in which the peel of two lemons and two ounces of white ginger root (pounded fine) have been boiled one hour and left to get cold. Mix with the syrup and add three pounds of halved Malaga raisins. Put all into a cask, shake well; close the cask and let it stand in the cellar for two months before racking it off and bottling it. A lump of unslaked lime as large as a pigeon’s egg put into the cask will prevent souring.