To every gallon of ripe grapes put a gallon of soft water, bruise the grapes, let them stand a week without stirring, and draw the liquor off fine; to every gallon of wine put three pounds of lump sugar; put the whole into a vessel, but do not stop it till it has done hissing, then stop it close, and in six months it will be fit for bottling.

A better wine, though smaller in quantity, will be made by leaving out the water, and diminishing the quantity of sugar. Water is necessary, only where the juice is so scanty, or so thick, as in cowslip, balm, or black currant wine, that it could not be used without it.

221. RAISIN WINE, EQUAL TO SHERRY.

Let the raisins be well washed and picked from the stalks; to every pound thus prepared and chopped, add one quart of water, which has been boiled and has stood till it is cold. Let the whole stand in the vessel for a month, being frequently stirred. Now let the raisins be taken from the cask and let the liquor be closely stopped in the vessel.

In the course of a month let it be racked into another vessel, leaving all the sediment behind, which must be repeated till it becomes fine, when add to every ten gallons, six pounds of fine sugar, and one dozen of Seville oranges, the rinds being pared very thin, and infused in two quarts of brandy, which should be added to the liquor at its last racking. Let the whole stand three months in the cask, when it will be fit for bottling; it should remain in the bottle for a twelvemonth.

To give it the flavour of Madeira, when it is in the cask, put in a couple of green citrons, and let them remain till the wine is bottled.

222. Another Raisin Wine.

Put two hundred weight of raisins, with the stalks, into

a hogshead, and fill it almost with spring water; let them steep for about twelve days, frequently stirring, and after pouring off the juice, dress the raisins and mash them. The whole should then be put together into a very clean vessel that will exactly contain it. It will hiss for some time, during which it should not be stirred; but when the noise ceases, it must be stopped close, and stand for about six or seven months: and then, if it proves fine and clear, rack it off into another vessel of the same size. Stop it up, and let it remain for twelve or fourteen weeks longer, then bottle it off. If it should not prove clear, fine it down with three ounces of isinglass, and a quarter of a pound of sugarcandy, dissolved in some of the wine.

223. GINGER WINE.

Take of cold soft water, 19 gallons,

Malaga raisins, 50 lbs.

white tartar, in powder, 4 oz.

Ferment.

Mix ginger, in powder, or bruised, 20 oz. 18 lemons, peel and juice,

Add brandy, 2 quarts, or more.

This will make 18 gallons.

224. Another.

Take 20 quarts of water,

5 lbs. of sugar,

3 oz. of white ginger,

1 oz. of stick liquorice.

Boil them well together; when it is cold put a little new yeast upon it, but not too much; then put it into the barrel for ten days, and after that bottle it, putting a lump of white sugar into every bottle.

225. Another.

To seven gallons of water put nineteen pounds of clayed 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. Now put it all together, and when nearly cold, chop nine pounds of raisins, very small, and put them into a nine gallon cask (beer measure,) 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 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, till 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.

226. RHUBARB WINE.

Take of sliced rhubarb, 2 oz.

lesser cardamom seeds, bruised and husked, § oz.
saffron, 2 drachms,

Spanish white wine, 2 pints,
proof spirit, pint.

Digest for ten days, and strain.

This is a warm, cordial, laxative medicine. It is used chiefly in weakness of the stomach and bowels, and some kind of loosenesses, for evacuating the offending matter, and strengthening the tone of the viscera. It may be given in doses of from half a spoonful to three or four spoonsful or more, according to the circumstances of the disorder, and the strength of the patient.

227. SAGE WINE.

Boil twenty-six quarts of spring water a quarter of an bour, and when it is blood warm, put twenty-five pounds of Malaga raisins, picked, rubbed, and shred, into it, with almost half a bushel of red sage shred, and a porringer of ale yeast, stir it all well together, and let it stand in a tub, covered warm, six or seven days, stirring it once a day: then strain it off, and put it in a rulet. Let it work three or four days, and then stop it up; when it has stood six or seven days, put in a quart or two of Malaga sack; and when it is fiue, bottle it.

228. GILLIFLOWER WINE.

To three gallons of water put six pounds of the best powder sugar, boil the sugar and water together for the space of half an hour, keep skimming it as the scum rises; let it stand to cool, beat up three ounces of syrup of betony with a large spoonful of ale yeast, put it into the liquor, and brew it well together; then having a peck of gilliflowers, cut from the stalks, put them into the liquor, let them infuse and work together three days, covered with a cloth; strain it, and put it into a cask, and let it settle for three weeks; then bottle it.

229. TURNIP WINE,

Pare and slice a number of turnips, put them into a cider press, and press out all the juice. To every gallon of the juice, add three pounds of lump sugar; have a vessel ready large enough to hold the juice, and put half a pint of brandy to every gallon. Pour in the juice and lay something over the bung for a week, to see if it works; if it does, do not bung it down till it has done working; then stop

it close for three months, and draw it off into another vessel, when it is fine bottle it off.

This is an excellent wine for gouty habits, and is much recommended in such cases in lieu of any other wine.

230. ROSE WINE.

Take a well-glazed earthen vessel, and put into it three gallons of rose-water drawn with a cold still. Put into that a sufficient quantity of rose leaves, cover it close, and set it for an hour in a kettle or copper of hot water, to take out the whole strength and tincture of the roses; and when it is cold, press the rose leaves hard into the liquor, and steep fresh ones in it, repeating it till the liquor has got the full strength of the roses. To every gallon of liquor put three pounds of loaf sugar, and stir it well, that it may melt and disperse in every part. Then put it into a cask, or other convenient vessel, to ferment, and put into it a piece of bread toasted hard, and covered with yeast. Let it stand about thirty days, when it will be ripe, and have a fine flavour, having the whole strength and scent of the roses in it; and it may be greatly improved by adding to it wine and spices. By this method of infusion, wine of carnations, clove, gilliflowers, violets, primroses, or any other flower having a curious scent, may be made.

231. BARLEY WINE.

Boil half a pound of fresh barley in three waters, and save three pints of the last water. Mix it with a quart of white wine, half a pint of borage water, as much of clary water, a little red rose-water, the juice of five or six lemons, three quarters of a pound of fine sugar, and the thin yellow rind of a lemon. Mix all these well together, run it through a strainer, and bottle it. It is pleasant in hot weather, and very good in fevers.

232. ENGLISH FIG-WINE.

Take the large blue figs, when pretty ripe, and steep them in white wine, having made some slits in them, that they may swell and gather in the substance of the wine. Then slice some other figs, and let them simmer over a fire in water until they are reduced to a kind of pulp. Then strain out the water, pressing the pulp hard, and pour it as hot as possible on the figs that are imbrewed in the wine. Let the quantities be nearly equal, but the water somewhat more than the wine and figs. Let them stand twenty-four hours, mash them well together, and draw off what will run without squeezing. Then press the rest, and if not sweet enough, add a sufficient quantity of sugar, to make it so. Let it ferment, and add to it a little honey and sugar-candy; then fine it with whites of eggs, and a little isinglass, and draw it off for use.

233. SYCAMORE WINE.

Boil two gallons of the sap half an hour, and then add to it four pounds of fine powdered sugar. Beat the whites of three eggs to froth, and mix them with the liquor; but take care that it is not too hot, as that will poach the eggs. Skim it well, and boil it half an hour. Then strain it through a hair sieve, and let it stand till next day. Then pour it clean from the sediment, put half a pint of yeast to every twelve gallons, and cover it close up with blankets. Then put it into the barrel, and leave the bung-hole open till it has done working. Then close it up well, and when it has stood two months, bottle it. The fifth part of the sugar must be loaf; and if raisins are liked, they will be a great addition to the wine.

234. BALM WINE.

Take forty pounds of sugar and nine gallons of water; boil it gently for two hours, skim it well, and put it into a tub to cool. Take two pounds and a half of the tops of balm, bruise them, and put them into a barrel, with a little new yeast: and when the liquor is cold, pour it on the balm. Stir it well together and let it stand twenty-four hours, stirring it often. Then close it up, and let it stand six weeks. Then rack it off and put a lump of sugar into every bottle. Cork it well, and it will be better the second year than the first.

235. SCURVY-GRASS WINE.

Scurvy-grass, or spoonwort, is a very sovereign medicinal herb, appropriated chiefly to the health of invalids.

Take the best large scurvy-grass tops and leaves, in May, June, or July, bruise them well in a stone mortar, then put them in a well-glazed earthen vessel, and sprinkle them over with some powder of crystal of tartar, then smear them with virgin honey, and being covered close, let it stand twenty-four hours; then set water over a gentle fire, putting to every gallon three pints of honey, and when the scum rises, take it off, and let it cool; then put the stamped scurvy grass into a barrel, and pour the liquor to it, setting the vessel conveniently end-ways, with a tap at the bottom. When it has been infused twenty-four hours, draw off the liquor, strongly press the juice and moisture out of the herb into the barrel or vessel, and put the liquor up again; then put a little new yeast to it, and suffer it to ferment three days, covering the place of the bung or vent with a piece of bread spread over with mustard seed, downward, in a cool place, and let it continue till it is fine and drinks brisk; then draw off the finest part, leaving only the dregs behind: afterwards add more herbs, and ferment it