refined sugar, pare the peel off two large lemons, throw in and squeeze the juice thro; a sieve, stir it about till it is very cool, then toast a little bit of bread very thin and brown, rub a little yeast on it, let it stand close covered twenty-four hours, then take out the toast and lemon, put it up in a caig, keep it three months, and then bottle it. If you make a twenty gallon cask, let it stand six months before you bottle it; when you strain your quinces, you are to wring them hard in a coarse cloth.
To make cowslip or clary wine.
TAKE six gallons of water, twelve pounds o sugar, the juice of six lemons, the whites of four eggs beat very well, put all together in a kettle, let it boil half an hour, skim it very well; take a peck of cowslips; if dry ones, half a peck; put them into a tub with the thin peeling of six lemons, then pour on the boiling liquor, and stir tem about; when almost cold, put in a thin toast baked dry and rubbed with yeast. Let it stand two or three days to work: If you put in before you tun it six ounces of syrup of citron or lemons, with a quart of Rhenish wine, it will be a great addition; the third day strain if off, and squeeze the cowslips through a coarse cloth, then strain it through a flannel bag, and turn it up, lay the bung loose for two or three days to see if it works, and if it don't, bung it down tight; let it stand three months, then bottle it.
To make turnip wine.
TAKE a good many turnips, pare them, slice them, put them in a cyder-press, and press out all the juice very well. To every gallon of juice have three pounds of lump sugar, have a vessel ready, just big enough to hold the juice, put your sugar into a vessel, and also to every gallon of juice half a pint of brandy. Pour in the juice, and aly something over the bung for a week, to see if it works. If it does, you must not bung it down till it has done working; then stop it close for three months, and draw if off into another vessel. When it is fine, bottle it off.
To make raspberry wine.
TAKE some fine raspberries, bruise them with the back of a spoon, then strain them through a flannel bag into a stor-jar. To each quart of juice put a pound of double-refined sugar, stir it well together, and cover it close; let it stand three days, then pour it off clear. To a quart of juice put two quarts of white wine, bottle it off; it will be fit to drink in a week. Brandy made thus is a very fine dram, and a much better way than steeping the raspberries.
