Boil two gallons of the sap half an hour, and then add to it four
pounds of fine powdered sugar. Beat the whites of three eggs to
froth, and mix them with the liquor; but take care that it is not too
hot, as that will poach the eggs. Skim it well, and boil it half an
hour. Then strain it through a hair sieve, and let it stand till next
day. Then pour it clean from the sediment, put half a pint of yeast
to every twelve gallons, and cover it close up with blankets. Then
put it into the barrel, and leave the bung-hole open till it has done
working. Then close it up well, and when it has stood two months,
bottle it. The fifth part of the sugar must be loaf; and if raisins
are liked, they will be a great addition to the wine.