MALT WINE

_Ingredients._—5 gallons of water, 28 lbs. of sugar, 6 quarts of sweet-wort, 6 quarts of tun, 3 lbs. of raisins,; ½ lb. of candy, 1 pint of brandy. _Mode._—Boil the sugar and water together for 10 minutes; skim it well, and put the liquor into a convenient-sized pan or tub. Allow it to cool; then mix it with the sweet-wort and tun. Let it stand for 3 days, then put it into a barrel; here it will work or ferment for another three days or more; then bung up the cask, and keep it undisturbed for 2 or 3 mouths. After this, add the raisins (whole), the candy, and brandy, and, in 6 months’ time, bottle the wine off. Those who do not brew, may procure the sweet-wort and tun from any brewer. Sweet-wort is the liquor that leaves the mash of malt before it is boiled with the hops; tun is the new beer after the whole of the brewing operation has been completed. _Time._—To be boiled 10 minutes; to stand 3 days after mixing; to ferment 3 days; to remain in the cask 2 months before the raisins are added; bottle 6 months after. _Seasonable._—Make this in March or October.