TAKE two hundred of raisins, stalks and all, and put them into a large hogshead, fill it up with water, let them steep a fortnight, stirring them every day; then pour off all the liquor, and dress the raisins. Put both liquors together in a nice clean vessel that will just hold it, for it must be full; let it stand till it has done hissing, or making the least noise, then stop it close, and let it stand six months. Peg it, and if you find it quite clear, rack it off into another vessel; stop it close, and let it stand three months longer, then bottle it, and when you use it, rack it off into a decanter.