Raisin Wine.—Into a hogshead put 2cwt. of good raisins, and fill up with water. Steep this for a full fortnight, stirring it every day, then pour off the liquor, pressing the fruit to extract all the juice possible. Pour this liquor into a cask that will just hold it, remembering that it must be quite full. Bung loosely, and let it stand till it has quite ceased hissing, when you bung it down as tightly as possible, and let it stand for six months. Then rack it off into another cask, if it is quite clear, let it stand three months longer, and then bottle. Serve strained into a decanter.