Gather the raspberries when ripe, husk them and bruise them; then
strain them through a bag into jars or other vessels. Boil the juice,
and to every gallon put a pound and a half of lump-sugar. Now add
whites of eggs, and let the whole boil for fifteen minutes, skimming
it, as the froth rises. When cool and settled, decant the liquor
into a cask, adding yeast to make it ferment. When this has taken
place, add a pint of white wine, or half a pint of proof spirit to
each gallon contained in the cask, and hang a bag in it containing an
ounce of bruised mace. In three months, if kept in a cool place, it
will be very excellent and delicious wine.