cask that it will fill, and add a gallon of the best brandy. If
raisin wine be much used, it would answer well to keep a cask always for
it, and bottle off one year's wine just in time to make the next, which,
allowing the six months of infusion, would make the wine to be eighteen
months old. In cider counties this way is found to be economical; and if
the wine is not thought strong enough, the addition of another stone or
two of raisins would be sufficient, and the wine would still be very
cheap. When the raisins are pressed through a horse-hair bag, they will
either produce a good spirit by distillation, if sent to a chemist, or
they will make excellent vinegar.--Raisin wine without cider. On four
hundred-weight of Malagas pour a hogshead of spring water, stir it well
every day for a fortnight, then squeeze the raisins in a horse-hair bag
in a press, and tun the liquor. When it ceases to hiss, stop it close.
In six months rack it off into another cask, or into a tub; and after
clearing out the sediment, return it into the cask without washing it.
Add a gallon of the best brandy, stop it close, and bottle it off in
six months. The pressed fruit may be reserved for making vinegar.

RAMAKINS. Scrape a quarter of a pound of Cheshire cheese, and the same
of Gloucester cheese, and add them to a quarter of a pound of fresh
butter. Beat all in a mortar, with the yolks of four eggs, and the
inside of a small French roll boiled soft in cream. Mix the paste with
the whites of the eggs previously beaten, put it into small paper pans
made rather long than square, and bake in a Dutch oven to a fine brown.
They should be eaten quite hot. Some like the addition of a glass of
white wine. The batter for ramakins is equally good over macaroni, when
boiled tender; or on stewed brocoli, celery, or cauliflower, a little of
the gravy they have been stewed in being put in the dish with them, but
not enough to make the vegetable swim.

RASPBERRY BRANDY. Pick some fine dry fruit, put them into a stone jar,
and the jar into a kettle of water, or on a hot hearth, till the juice
will run. After straining it, add to every pint of juice, half a pound
of sugar; give it one boil, and skim it. When cold, put equal quantities
of juice and brandy; shake it well, and bottle it. Some persons prefer
it stronger of the brandy.

RASPBERRY CAKES. Pick out some fine ripe raspberries, weigh and boil
them. When mashed, and the liquor is wasted, add sugar