Birch wine may be made with raisins in the following manner: To a
hogshead of birch-water, take four hundred of Malaga raisins: pick
them clean from the stalks, and cut them small. Then boil the birch
liquor for one hour at least, skim it well, and let it stand till it
be no warmer than milk. Then put in the raisins, and let it stand
close covered, stirring it well four or five times every day. Boil
all the stalks in a gallon or two of birch liquor, which, when added
to the other, when almost cold, will give it an agreeable roughness.
Let it stand ten days, then put it in a cool cellar, and when it has
done hissing in the vessel, stop it up close. It must stand at least
nine months before it is bottled.