When you perceive that the
Raisins are boiled enough to be very soft, that you may strain out all
their substance, take out the bag, and strain out all the Liquor by a
strong Press. Put it back to the Honey-liquor, and boil all together
(having thrown away the husks of the Raisins with the bag) till your Liquor
be sunk down to the notch of your stick, which is the sign of due strength.
Then let it cool in a woodden vessel, and let it run through a strainer to
sever it from the settlings, and put it into a strong vessel, that hath had
Sack or Muscadine in it, not filling it to within three fingers breadth of
the top (for otherwise it will break the vessel with working) and leave the
bung open whiles it worketh, which will be six weeks very strongly, though
it be put into a cold cellar. And after nine moneths, you may begin to
drink it.
MORELLO WINE
To half an Aume of white wine, take twenty pounds of Morello Cherries, the
stalks being first plucked off. Bruise the Cherries and break the stones.
Pour into the Wine the juyce that comes out from the Cherries; but put all
the solid substance of them into a long bag of boulter-cloth, and hang it
in the Wine at the bung, so that it lie not in the bottom, but only reach
to touch it, and therefore nail it down at the mouth of the bung.
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