GINGER WINE. To seven gallons of water put nineteen pounds of moist sugar, and boil it for half an hour, taking off the scum as it rises. Then take a small quantity of the liquor, and add to it nine ounces of the best ginger bruised. Put it all together, and when nearly cold, chop nine pounds of raisins very small, and put them into a nine gallon cask, with one ounce of isinglass. Slice four lemons into the cask, taking out all the seeds, and pour the liquor over them, with half a pint of fresh yeast. Leave it unstopped for three weeks, and in about three months it will be fit for bottling. There will be one gallon of the sugar and water more than the cask will hold at first: this must be kept to fill up as the liquor works off, as it is necessary that the cask should be kept full, til it has done working. The raisins should be two thirds Malaga, and one third Muscadel. Spring and autumn are the best seasons for making this wine.--Another. Boil nine quarts of water with six pounds of lump sugar, the rinds of two or three lemons very thinly pared, and two ounces of bruised white ginger. Let it boil half an hour, and skim it well. Put three quarters of a pound of raisins into the cask; and when the liquor is lukewarm, turn it, adding the juice of two lemons strained, with a spoonful and a half of yeast. Stir it daily, then put in half a pint of brandy, and half an ounce of isinglass shavings. Stop it up, and bottle it in six or seven weeks. The lemon peel is not to be put into the barrel.