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SHERRY, BRITISH (Robinson's recipe)

Mix well eleven gallons of river water with thirty-five pounds of strong moist sugar, the whites of twelve eggs well beaten, and six pounds of honey, and boil them slowly for nearly two hours, skimming until the liquor is clear and bright. Pour it boiling hot upon a peck of the young shoots and buds of the sweetbrier, the thin peels of ten Seville oranges and their juice, and ten ounces of gum arabie. Stir it well half an hour, and when at the proper temperature work it with fresh yeast, and let it remain four or five days; then strain it into the cask upon two quarts of the pure juice of Lisbon grapes, ten ounces of sugar-candy broken small, and an ounce of bitter almonds blanched and beaten fine. Keep the bung out as long as the fermentation continues, and the vessel completely filled, and when it is quiet take the scum off the surface, add three pints of French brandy, and stop it up safely for two years or more; then bottle it, and keep it eighteen months longer, when it will be excellent.