lost, which may serve for vinegar, than both remain useless. This cannot be so well demonstrated by words as by practice; for which reason we shall give some examples to prove what has been said.
To make artificial Claret.
Take the juice of water of clary, distil it in a cold still, one part; redstreak cyder, half a part; Malaga raisins, beaten in a mortar, six pounds; the fat mother of claret, one pounds; cover them in a close vessel for fifteen days, to ferment; then draw off the liquor into another vessel, and to every gallon and half a pint of the juice of mulberries, blackberries, or gooseberries, and a pint of the spirit of clary; to the whole put three spoonfuls of flour, and the whites of two new-laid eggs, with a drachm of isinglass; beat these together, and add to the liquor two pounds of the syrup of clary, and it will refine down, and be very rich, not distinguishable from the right claret, unless by those well skilled in wines.
To make artificial Malaga, Canary Wine, &c.
Take a cask that has been well seasoned with right old Malaga, new trim it, and hoop it strong, leaving it open at one end, to which open end a close cover must be fitted, to take off and put on at pleasure, and keep it in all seasons in a warm place; fill it with spring or conduit water, and so every gallon of water add six pounds of the best Malaga raisins, well bruised, and sprinkled on every twenty gallons a handful of calx wine; then place the cover close; and keep it warm
