There are various modes of preparing this wine, which is, perhaps, when well made, the best of our domestic wines. The following receipts are considered good: - For raisin wine, without sugar, put to every gallon of soft water eight pounds of fresh Smyrna or Malaga raisins: let them steep a month, stirring every day; then drain the liquor and put it into the cask, filling up as it works over: this it will do for two months. When the hissing has in a great measure subsided, add brandy and honey, and paper as the former articles. This wine should remain three years untouched; it may then be drunk from the cask, or bottled, and will be found excellent. Raisin wine is sometimes made in large quantities, by merely putting the raisins in the cask, and filling it up with water: the proportion as above: carefully pick out all stalks. In six months rack the wine into fresh casks, and put to each the proportion of brandy and honey. In cider countries, and plentiful apple years, a most excellent raisin wine is made by employing cider instead of water, and steeping in it the raisins. Proceed in every respect as in the last, article.