boil with a sprig of flowered clary in it; the apricocks make marmalade, and are very good for preserves.
Take ten pounds of sugar, six quarts of water, boil it gently for two hours; skim it well and put it into a tub to cool. Take three-quarters pound of the tops of balm, bruise them, and put them into a barrel with a little new yeast, and when the liquor is cold, pour it on the balm. Stir it well together, and let it stand twenty-four hours, stirring it often. Then close it up and let it stand six weeks. Then rack it off and put a lump of sugar into every bottle. Cork it well, and it will be better the second year than the first.
TO MAKE BARLEY WINE
Take one-half pound of French barley and boil it in three waters, and save three pints of the last water, and mix it with one quart of white wine, one-half pint of borage water, as much clary water, a little red rose-water, the juice of five or six lemons, three-quarters pound of fine sugar, the thin yellow rind of a lemon. Brew all these quick together, run it through a strainer, and bottle it up. It