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■ Of Made-Wines, &;c.
till it be tender, then take it up and drain it from the
water very well; scrape the outside of it, dry it in a
clean cloth, and lay it in the syrup ; let it lie three or
four days, and cover it close; the syrup must be rich,
and keep it hot a good while, but let it not boil; lay it
upon a pie plate, to let it dry ; and keep it near the
tire, lest it dissolve.
OF MADE-WINES, &c.
Raisin Wine. Take two hundred weight of raisins,
stalks and all, and put them in a large hogshead, fill it
with water, let them steep a fortnight, stirring them
every day; pour off the liquor, and press the raisins.
Put both liquors together in a nice clean vessel that will
just hold it, for it must be full; let it stand till it
has done hissing, or making the least noise, stop it close,
and let it stand six months. Peg it, and if you find it
clear, rack it off in another vessel; stop it close for
three months longer, then bottle it, and when used
decanter it off.
Elder Wine. Pick elder-berries full ripe, put them
in a stone jar, and set them in an oven, or a kettle of
boiling water, till the jar is hot through ; then take
them out, and strain them through coarse cloth, wring-
ing the berries, and put the juice in a clean kettle : to
every quart of juice put a pound of fine Lisbon sugar,
boil it, and skim it well. When it is clear and fine, pour
it in ajar ; when cold, cover it close, and keep it till you
make raisin wine ; then when you tun your wine, to
every gallon of wine put half a pint of the elder syrup.
Orange Wine. Take twelve pounds of the best pow-
der sugar, the whites of eight or ten eggs well beaten,
into six gallons of spring water, and boil it three quar-
ters of an hour. When cold, put in it six spoonfuls ot
