To make Wine of Apples and Pears.
Apples must be made first into good cyder, by beating and pressing, and other methods, as directed in treating of those sort of liquors; and to good cyder, when you have procured it, put the herb scurlea, the quintessence of wine, a little fixed nitre, and a pound of the syrup of honey, to a barrel of this cyder; let it work and ferment at spurge holes in the cask ten days, or till you find it clear and well settled; then draw it off, and it will be little inferior to rhenish in clearness, colour, and taste.
To make wine of pears, procure the tartest perry, but by no means that which is tart by sowering, or given that way, but such as is naturally so; put into a barrel about five ounces of the juice of the herb clary, and the quintessence of wine, and to every barrel a pound or pint of the syrup of blackberries; and, after fermentation and refining, it will be of a curious wine taste, like sherry, and not easily distinguishable, but by such as have a very fine taste, or who deal in it.
These wines have the nature of cyder and perry, though in a higher degree, by the addition and alteration; being cooling, restorative, easing pains in the liver, or spleen, cleansing the bowels, and creating a good appetite.
To make Walnut Leaf Wine.
Take two pounds of brown sugar and one pound of honey to every gallon of water; boil them half an hour, skim it and put in the tub to every gallon a handful of leaves, pour the liquor
