5 Ib. ripe marrow

Rind and juice of 2 large lemons and an orange or 1/2 OZ. citric acid

6 oz. chopped raisins 1 oz. ginger

2 1/2 Ib. of sugar

1 gallon water

Nutrient

Sauterne yeast

Choose a good specimen of a marrow, wipe off any surplus dirt and grate it coarsely into the mashing vessel, include the seeds (unbroken), the skin of the marrow and the fruit rinds together with the crushed ginger and the chopped raisins. Pour on boiling water, stir thoroughly and when cool add the fruit juice, nutrient and yeast. Ferment on the pulp for four days, pressing down the cap twice daily, and then strain; stir in the sugar and continue the fermentation.