To seven gallons of water put nineteen pounds of clayed sugar, and
boil it for half an hour, taking off the scum as it rises; then take
a small quantity of the liquor, and add to it nine ounces of the best
ginger bruised. Now put it all together, and when nearly cold, chop
nine pounds of raisins, very small, and put them into a nine gallon
cask (beer measure,) with one ounce of isinglass. Slice four lemons
into the cask, taking out all the seeds, and pour the liquor over
them, with half a pint of fresh yeast. Leave it unstopped for three
weeks, and in three months it will be fit for bottling.
There will be one gallon of the sugar and water more than the cask
will hold at first: this must be kept to fill up, as the liquor works
off, as it is necessary that the cask should be kept full, till it
has done working. The raisins should be two-thirds Malaga, and one
third Muscadel. Spring and autumn are the best seasons for making
this wine.