To Make Clary Wine
Take twelve pounds of Malaga raisins, pick them and chop them very small, put them in a tub, and to each pound one-half pint of water. Let them steep ten or eleven days, stirring it twice every day; you must keep it covered close all the while. Then strain it off, and put it into a vessel, and about one-quarter peck of the tops of clary, when it is in blossom; stop it close for six weeks, and then bottle it off. In two or three months it is fit to drink. It is apt to have a great sediment at bottom; therefore it is best to draw it off by plugs, or tap it pretty high.