on, and let it stand all night; then take out the leaves, and put in half a pint of yeast, and let it work fourteen days, which will take off the sweetness; then stop it up in a cask, and let it stand about seven months.
It is an excellent occasional drink for consumptive persons.
To make Cherry Wine.
Take cherries, just beginning to be ripe, of the red sort, clear them of the stalks and stones, put them into an earthen glazed pan, and with your clean hands squeeze them to a pulp, or with a wooden ladle or presser, and let them continue twelve hours to ferment; then put them into a linen cloth, not too fine, and press out the juice with a pressing board, or any other convenience; let the liquor stand till the scum arise, and with your ladle take it clean off; then pour out the clearer part, by inclination, into a cask, where to each gallon put a pound of the best loaf sugar, and let it ferment and purge seven or eight days; when you find it clear, draw it off into lesser casks, or bottles; keep it cool, as other wines, and in ten or twelve days it will be ripe.
This drinks very pleasant and cool in hot weather; chears the heart, and much enlivens nature in its decay; it is also good against violent pains in the head, and swooning fits.
To make Wine of Peaches and Apricots.
Take peaches, nectarines, &c. when they are full of juice, pare them, and take the stones out, then slice them thin, and put about a gallon to
