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Sage, Quince, and Lemon Wine.
whole days ; then draw it off, and put it into a vessel fit
for it, and to every gallon of liquor put two pounds and
a half of fine sugar; let the vessel be full, and stop it
close ; the longer it stands the better, it will keep a
year in the vessel: bottle it off. The small damson is the
best. You may put a very small lump of double-refined
sugar in every* bottle.
Sage Wine. Take four handfuls of red sage, beat it in
a stone mortcr like green sauce, put it into a quart of red
wine, and let it stand three or four days close stopped,
shaking it twice or thrice, then let it stand and settle,
and the next day in the morning take of the sage wine
three spoonfuls, and of running water one spoonful, fast-
ing after it one hour or better ; use this from Michael-
mas to the end of March ; it will cure any aches or hu-
mours in the joints, dry rheums, keep off all diseases to
the fourth degree : it helps the dead palsy, and convul-
sions in the sinews, sharpens the memory, and from the
beginning of taking it will keep the body mild, strengthen
nature, till the fulness of your day be finished; nothing
will be changed in your strength, except the change of
the hair ; it wfill keep your teeth sound that were not
corrupted before ; it wdlkeep you from the gout, dropsy,
or any swellings of the joints or body.
Quince Wine. Take your quinces when they are
thorough ripe, wipe off the fur very clean, then take out
the cores, bruise them as you do apples for cyder, and
press them, adding to every gallon of juice two pouuds
and a half of fine sugar; stir it together till it is dissolv-
ed ; then put it in your cask; and when it has done work-
ing, stop it clqse ; let it stand till March before you
bottle it. You may keep it two or three years, and it
will be better.
Lemon Wine. Take six large lemons, pare off the rind,
cut them, and squeeze out the juice; steep the rind in
the juice, and put to it a quart of brandy ; let it stand
in an earthen pot close stopt three days ; then squeeze
six more, and mix with two quarts of spring water and
