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NECTAR (another way)

Take two pounds of chopped raisins, four pounds of loaf sugar, and two gallons of boiling water. Mix these ingredients, and stir frequently till the water is cold, then add two lemons, sliced, and three pints of proof spirit--either brandy or rum. Macerate in a closed vessel for six or seven days, giving the vessel a shake now and again, then strain with pressure. Set the strained liqueur in a cool place for a week; when clear, decant and bottle off.