it is of an agreeable
sweetness, rack it off into a fresh cask, and put to it one gallon of
British brandy, and, if you think it necessary, a little isinglass to
fine it. Let it then stand one month, and it will be fit to bottle; but
the longer it remains in the cask the better it will be.

_Raisin Wine._ No. 2.

Take four gallons of water, and boil it till reduced to three, four
pounds of raisins of the sun, and four lemons sliced very thin; take off
the peel of two of them; put the lemons and raisins into an earthen pot,
with a pound of loaf-sugar. Pour in your water very hot; cover it close
for a day and a night; strain it through a flannel bag; then bottle it,
and tie down the corks. Set it in a cold place, and it will be ready to
drink in a month.

_Raisin Wine._ No. 3.

To one hundred pound of raisins boil eighteen gallons of water, and let
it stand till cold, with two ounces of hops. Half chop your raisins;
then put your water to them, and stir it up together twice a day for a
fortnight. Run it through a hair-sieve; squeeze the raisins well with
your hands, and put the liquor into the barrel. Bung it up close; let it
stand till it is clear; then bottle it.

_Raisin Wine._ No. 4.

Take a brandy cask, and to every gallon of water put five pounds of
Smyrna raisins with the stalks on, and fill the cask, bunging it close
down. Put it in a cool dry cellar; let it stand six months; then tap it
with a strainer cock, and bottle it. Add half a pint of brandy to every
gallon of wine.

THE END.

USEFUL WORKS, FORMING VALUABLE PRESENTS, LATELY PUBLISHED.

A NEW SYSTEM of PRACTICAL ECONOMY; formed from Modern Discoveries and
the Private Communications of Persons of Experience. New Edition, much
improved and enlarged, with a series of Estimates of Household Expenses,
on Economical Principles, adapted to Families of every description. In
one thick volume, 12mo. price 6s. neatly bound. (The Estimates
separately, 1s. 6d.)

The very rapid sale of this work manifests the high opinion
entertained of its merits. It will afford important hints and much
useful information to all who are desirous of properly regulating
their establishments, and enjoying the greatest possible portion of
the conveniences, comforts, and elegancies, of life that their
respective incomes will admit of. There is scarcely a single subject
connected with housekeeping, from the care of the Library down to