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Sherry of Raisins

To each quart of soft, boiled water, when cool, add a pound of raisins chopped, letting stand four weeks, stirring often. Strain liquor from the raisins and place it in a sealed jug. In a month rack it off, being careful not to disturb the sediment. To each five gallons allow the juice of six oranges and the rind (which should have stood twenty-four hours in a quart of brandy). Stir in also three pounds of loaf sugar for this quantity and mix all well, placing in a cask and bottling in four months.