To every gallon of water put 1 lb. of coarse Lisbon sugar; let the
mixture be boiled, and skimmed as long as any scum arises. Then let
it be poured into proper vessels; and when it is as cool as beer,
when worked, let a toast, rubbed over with yeast, be put to it. Let
it work about 24 hours, and then put it into an iron-hooped cask,
fixed either near a constant fire, or where the summer sun shines the
greater part of the day; in this situation it should not be closely
stopped up; but a tile, or something similar, should be laid on the
bung-hole, to keep out the dust and insects. At the end of about
three months (sometimes less) it will be clear and fit for use, and
may be bottled off. The longer it is kept, after it is bottled, the
better it will be. If the vessel containing the liquor is to be
exposed to the sun’s heat, the best time to begin making it is in the
month of April.