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RAISIN WINE, WITH CIDER (a light wine)

Cut thirty pounds of Malaga raisins, take out the stones, put them into a tub, and pour over them five gallons of boiling water; add the rind of ten Seville oranges and their juice; stir all well ten minutes, and let them infuse ten days, closely covered up, stirring every day. Press the fruit in a hair bag, and strain the liquor through a fine sieve, put it into a sweet ten-gallon cask, and fill up with strong cider. Stir it twenty minutes, cover the bung-hole with a tile, and let it ferment four or five days, filling up the cask as the liquor works out. When it has ceased hissing, dissolve half a pound of sugar-candy and an ounce of isinglass in two quarts of the wine; pour it into the cask, stir well, and in two hours afterwards add a quart of French brandy. Stop up the bung, paste paper over it, put sand upon that, and leave it twelve months in a cool cellar. You may then bottle it, seal the corks, and keep it nine or ten months in the bottles.