First, take a wine barrel well trooped and dressed, with one end being open, to which a close cover must be well fitted, which must be to take off and put on at pleasure. Set it in a warm place winter or summer, and fill it full with clear and pure water, to each three gallons. Put six pounds of the best mallago raisins which you must bruise in a stone mortar. Then strong upon the water, upon each twenty gallons of which you must cast a handful of calx vive. Then cover the vessel close with the cover, and cast clothes upon it to keep it warm. Let it stand four or five days to work as wine or beer do when they be new. Then see if the raisins be risen up to the top of the water. If so, then put them down again and cover it as before. Let them thus stand three weeks or a month together, the raisins being every fourth or fifth day put down in case they rise up. Then put a tap into the vessel three or four fingers above the bottom and try if it be good and taste like wine. If not, let it stand a while longer; but if so, draw it off into another wine vessel, and to every twenty gallons that you have drawn off, put a pint of the best aqua vitae, two new laid hens eggs, and a quart of alligant beaten well together. Let it stand in a cellar as other wine does until it be clear and fit to be drunk.
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