To make Gillyflower 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 scumming 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, let them infuse and work together three days, covered with a cloth; strain it, put it into a cask, and let it settle for three or four weeks, when bottle it.
To make Mountain Wine.
Take fine Malaga raisins, pick all the stalks out, chop them very small, and put ten pounds of them to every two gallons of spring water; let them steep three weeks, stirring them often; them squeeze out the liquor, and put it into a vessel that will just hold it, but do not stop it till it has done hissing; then bung it up close, and it will be fit for use in six months.
To make Orange Wine with Raisins.
Take thirty pounds of new Malaga raisins, pick them clean, and chop them small; then take twenty large Seville oranges, ten of which pare as thin as for preserving; boil about eight gallons of soft water, till a third part be consumed; let it cool a little, then put five gallons of it hot upon your raisins and orange peel; stir it well together, cover it up, and when it is cold, let it it stand five days, stirring it up once or twice every day; then pass it through a hair sieve, and with a spoon press it as dry as you
