Lemon Wine No. 2

Four pounds of sugar, one pound raisins (bruised), two gallons water. Boil, then add one gallon cider. Ferment, and add one quart of spirits, three-quarters ounce white tartar, a few drops essence of lemon. Observe to shake the essence, with a little of the spirit, until it becomes milky, before adding it to the wine.

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