Let the raisins be well washed and picked from the stalks; to every
pound thus prepared and chopped, add one quart of water, which has
been boiled and has stood till it is cold. Let the whole stand in the
vessel for a month, being frequently stirred. Now let the raisins
be taken from the cask and let the liquor be closely stopped in the
vessel.
In the course of a month let it be racked into another vessel,
leaving all the sediment behind, which must be repeated till it
becomes fine, when add to every ten gallons, six pounds of fine
sugar, and one dozen of Seville oranges, the rinds being pared very
thin, and infused in two quarts of brandy, which should be added to
the liquor at its last racking. Let the whole stand three months in
the cask, when it will be fit for bottling; it should remain in the
bottle for a twelvemonth.
To give it the flavour of Madeira, when it is in the cask, put in a
couple of green citrons, and let them remain till the wine is bottled.