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Raspberry Wine

Pick some ripe raspberries, and bruise them well with the back of a wooden spoon. Let them stand for twenty-four hours, and strain the juice through a flannel bag. Boil the juice, and with every gallon put a pound and a half of loaf sugar. When the sugar is dissolved, let the liquor cool a little, and stir briskly into it the whites of three or four eggs. Let all boil gently for a quarter of an hour, and carefully remove the froth as it rises. Let it stand till cool, pour it very gently into a cask, so as not to disturb the settlings, and add as much yeast as will ferment it. When the fermentation begins to decline, tie some flavouring ingredients in a muslin bag, suspend this in the cask for a short time, and taste the liquor frequently, so that the bag may be removed as soon as the wine is pleasantly flavoured. The flavouring articles may either be bruised mace, ginger, almonds, orris-root, or odoriferous flowers, such as cowslip or mignonette. When fermentation ceases, put a pint of white wine with each gallon of liquor, close the cask, and in three months it will be ready for use.