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Ginger Wine (II)

Mrs. Betts.

INGREDIENTS: Ten gallons of water, one pound bruised ginger, thirty-two pounds raw sugar, ten lemons, ten Seville Oranges, four pounds of raisins, one-half ounce of isinglass. Peel the fruit, and extract the juice. Boil the water, ginger, and sugar half an hour; pour it boiling hot upon the peel; add the juice. When nearly cold put in a little yeast spread upon a toast. Let it stand three days, stirring it twice a day; then put it into a cask with the raisins and isinglass. Continue stirring twice a day for ten days. It must not be stopped till it has ceased to ferment. Fit for use in three months.