For an eighteen-gallon cask allow fifty-six pounds of good moist sugar, and sixteen gallons of water; boil them together two hours, carefully skimming. When the scum is all removed, and the liquor looks clear, add a quarter of a pound of hops, which should boil a quarter of an hour or twenty minutes. When the liquor is quite cool add to it five gallons of strong beer in the height of working: cover up, and let it work forty-eight hours; then skim and tun. If none remains for filling up, use new beer for that purpose. This method may be adopted with all boiled wines, and will be found to improve their strength, and promote their keeping. In a fortnight or three weeks, when the head begins to sink, add raisins (free from stalks) ten pounds, sugar-candy and bitter almonds of each half a pound, and a pint of the best brandy: brown paper as in former articles. It may be bottled in one year out if left three years in the wood, and then bottled, it will be found equal in strength and flavour to foreign wine.