Boil together for 1 hour in a copper (let it previously be well scoured and beautifully clean) the water, sugar, lemon-rinds, and bruised ginger: remove every particle of scum as it rises.
When the liquor is sufficiently boiled, put it into a large tub or pan, as it must not remain in the copper.
When nearly cold, add the yeast, which must be thick and very fresh, and the next day, put all in a dry cask with the strained lemon-juice and chopped raisins. Stir the wine every day for a fortnight; then add the brandy, stop the cask down by degrees, and in a few weeks it will be fit to bottle.
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