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Wine, Clary

Take nine gallons of cold soft water, six pounds of honey, thirty pounds of the best loaf sugar, and the whites of twelve eggs beaten to a froth; mix all these together, and boil for an hour and a half, skimming and stirring nearly all the time. Pour the liquor into a cooler and add four quarts of clary tops in flower; work it at the proper temperature with good fresh ale yeast, keeping it closely covered up and stirred well. Pick, stone, and cut in pieces fourteen pounds of good Malaga raisins; pour over them three gallons of lukewarm water that has been well boiled, stir well, and let them steep for five days. At the end of that time press the fruit in a hair bag, strain the liquor from the flowers, add to it the rinds of ten lemons pared thin and their juice strained, and put this into a cask which it will fill, and keep it open three or four days until the fermentation has entirely ceased. Then add two quarts of French brandy, and stop it up for three months, after which rack it off into a clean cask, filter the lees, and fill the first cask again, adding six ounces of sugar-candy bruised and an ounce of isinglass dissolved in two quarts of wine. Stop it up securely, and keep it eighteen months in a cool, dry cellar; then bottle the wine, seal the corks, and in a twelvemonth it will be fit for use.