CHAP. XVII.
Of made-wines, brewing, French bread, &c.
To make raisin wine.
TAKE two hundred of raisins, stalks and all, and put them into a large hogshead, fill it up with water, let them steep a fortnight, stirring them every day; then pour off all the liquor, and dress the raisins. Put both liquors together in a nice clean vessel that will just hold it, for it must be full; let it stand till it has done hissing, or making the least moise, then stop it close and let it stand six months. Peg it, and if you find it quite clear rack it off into another vesel; stop it close, and let it stand three months longer; then bottle it, and when you use it, rack it off into a decanter.
To make elder-wine.
PICK the elder berries when full ripe, put them into a stone jar, and set them in the oven, or a kettle or boiling water till the jar is hot enough; then take them out and strain them through a coarse cloth, wringing the berries, and put the juice into a clean kettle; to every quart of juice put a pound of fine Lisbon sugar, let it oibl and skim it well. When it is clear and fine, pour it into a jar; when cold, cover it close, and keep it till you make raisin wine: then when you tun your wine, to every gallon of wine put half a pint of the elder syrup.
To make orange wine.
TAKE twelve pounds of the best powder sugar, with the whites of eight or ten eggs well beaten, into six gallons of spring-water, and boil three quarters of an hour. When it is cold, put into it six spoonfuls of yeast, and also the juice of twelve lemons, which being pared must stand with two pounds of white sugar in a tankard, and in the morning skim off the top, and then put it into the water; then add the juice and rinds of fifty oranges, but not the white parts of the rinds, and so let it work all together two days and two nights; then add two quarts of Rheinish or white wine, and put it into your vessel.
To make orange wine with raisins.
TAKE thirty pounds of new Malaga raisins piked clean, chop them small, you must have twenty large Seveille oranges, then of them you must have twenty large Seville oranges, ten of them you must pare as thin as for perserving; boil about eight gallons of soft water till a third part be consumed, let it cool a
