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RAISIN WINE, WITH CIDER (a strong wine)

Take forty pounds of Malaga raisins, pick them from the stalks, cut them in halves, put them into a sweet eighteen-gallon cask, fill it up with good sound cider, and bung it lightly. After three or four days secure the bung, and at the end of six months draw off into a tub all that runs clear; press the liquor from the fruit into another vessel, filter this and the lees through a flannel bag, and put the whole into a ten-gallon cask, with two quarts of French brandy, the thin yellow rind of three fresh lemons and four Seville oranges, and half a pound of sugar-candy crushed small. Bung the cask securely; after twelve months, bottle the wine, seal the corks, and keep it for two years.