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Household recipe book of Mrs. Howard of Staines, Middlesex and Salsfield Court, Nr. Westerham, England

Page 17

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during which time the Yeast is to be skimmed off three or four times a day pour the clear liquor into a clean cask, and add to it the following articles mixed together, take of French Brandy, two quarts raisin Wine, five pints; and red Port, two quarts; Stir them together, and let the cask be well bunged, and kept in a cool place for six or ten months, when it will be fit to Bottle - Good table beer may be made with the malt after it has been infused for making this Wine
 
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