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RASPBERRY WINE (another way) (Take forty-two quarts of sound)

Take forty-two quarts of sound ripe red raspberries, gathered in fine weather, pick them, and clear them from the stalks. Put them into a tub, and pour upon them ten gallons of boiling water, cover the vessel up close, and let the raspberries stand until the next day. Then take off the scum, press the fruit through a fine sieve, and when the liquid has stood to settle three or four hours, draw it off clear, and put it into your cask, filter the remainder perfectly clear, and add that. Stir in by degrees twenty-five pounds of good moist sugar, and work it with six table-spoonfuls of fresh ale yeast, mixed well with two quarts of the liquor. Put paper and a tile over the bung-hole, keep the cask full, and let it work over. When fermentation has ceased, stop it up for a month, then rack it off into a clean vessel, filter the lees well, and put the wine again into the cask with an ounce of dissolved isinglass and three pints of French brandy. Secure the bung well, and let the wine remain in a cool cellar twelve months; you may then bottle it, and, sealing the corks, keep it until two years old.