Put two hundred weight of raisins, with the stalks, into a hogshead,
and fill it almost with spring water; let them steep for about twelve
days, frequently stirring, and after pouring off the juice, dress
the raisins and mash them. The whole should then be put together
into a very clean vessel that will exactly contain it. It will hiss
for some time, during which it should not be stirred; but when the
noise ceases, it must be stopped close, and stand for about six or
seven months: and then, if it proves fine and clear, rack it off into
another vessel of the same size. Stop it up, and let it remain for
twelve or fourteen weeks longer, then bottle it off. If it should
not prove clear, fine it down with three ounces of isinglass, and a
quarter of a pound of sugar-candy, dissolved in some of the wine.