70. ORANGE AND RASPBERRY SYRUPS
Take of the juice of either, as the case may be, one pint; white sugar one and a half pound. If it be orange a little of the peel; tartaric acid 4 oz. Mix and boil a few minutes; strain, and when a little cool, bottle and cork for use. When to be drank, mix three or four tablespoonsful of syrup with three quarters of a glass of water, and add a teaspoonful of soda. If water be added to the syrup it will not keep well.
71. PURE WINE
Take three pounds of nice raisins free of stems, cut each one in two or three pieces, put them into a stone jug with one gallon pure soft water, let them stand two weeks uncovered, shaking occasionally (put in a warm place in winter,) strain through three or four thicknesses of woollen, or filter; colour with burned sugar; bottle and cork for use. For saloon purposes, add one pint of good brandy. The more raisins the better the wine, not exceeding 5 lbs.
72. PURE WINE VINEGAR
This is made by putting the same quantity of water on the above raisins, after the wine is poured off, as at first for making wine, and standing the same length of time, in the same way.
73. PORT WINE
Take 42 gallons of worked cider, 12 gallons of good port wine, 3 gallons good brandy, 6 gallons pure spirits. Mix together. Elder-berries and sloes, or fruit of the black hawes, make a fine purple colour for wines.
74. CHAMPAGNE WINE
Take of good cider (crab-apple cider is best) seven gallons, best fourth proof brandy one quart, genuine champagne wine five quarts, milk one gill, bitartrate of potash 2 oz. Mix and let it stand a short time; bottle while fermenting. This makes an excellent imitation of champagne with age.