The complete servant / Being a practical guide to the peculiar duties and business of all descriptions of servants, from the housekeeper to the servant of all-work, and from the land steward to the foot-boy. With useful receipts and tables

by servant Samuel Adams; Sarah Adams

Mix, raw sugar, 25 lbs.
red tartar, in fine powder, 3 oz.
2 lemons and 2 oranges, peel and juice;
then add brandy, 1 gallon.

This will make 18 gallons.

169. RASPBERRY WINE.

Take of cold soft water, 6 gallons,
cider, 4 do.
raspberries, 6 do.
any other fruit, 3 do.

Ferment.

Mix, raw sugar, 18 or 20 lbs.
red tartar, in fine powder, 3 oz.
orange and lemon peel, 2 oz. dry, or 4 oz. fresh;
then add brandy, 3 quarts.

This will make 18 gallons.

170. Another.

Gather the raspberries when ripe, husk them and bruise them; then strain them through a bag into jars or other vessels. Boil the juice, and to every gallon put a pound and a half of lump-sugar. Now add whites of eggs, and let the whole boil for fifteen minutes, skimming it, as the froth rises. When cool and settled, decant the liquor into a cask, adding yeast to make it ferment. When this has taken place, add a pint of white wine, or half a pint of proof spirit to each gallon contained in the cask, and hang a bag in it containing an ounce of bruised mace. In three months, if kept in a cool place, it will be very excellent and delicious wine.

171. MULBERRY WINE.