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GINGER WINE (a quick way of making)

The best time for making ginger wine is the spring or autumn. Boil together seven gallons of water, nineteen pounds of sugar, and nine ounces of best Jamaica ginger, bruised, for half an hour. Remove the scum carefully as it rises, and leave the liquid until the next day. Chop very small nine pounds of raisins--two-thirds of which should be Malaga, and one-third muscatel. Put these into a twelve-gallon cask, with a gallon and a half of good whiskey, or any other spirit, and four lemons, cut into slices. Let these ingredients stand until next day; then put with them the cleared ginger liquid, being careful to leave any sediment behind, and to strain it. As there is no fermentation, the cask may be bunged immediately. The wine will be ready for fining, by mixing with it one ounce of dissolved isinglass, in a fortnight. In another fortnight it may be bottled. Probable cost, 10d. per gallon, exclusive of the spirit.