The image contains the following text:
Barley, Plum, Palermo, and Clury Wine.
as much sugar as will sweeten the whole ; boil the wa-
ter, lemons, and sugar together, letting it stand till it is
cool; then add a quart of white wine, and the other
lemon and brandy ; mix them together and run it through
a flannel bag into some vessel; let it stand three months,
and bottle it off; cork your bottles very well, and
keep it cool; it will be fit to drink in a month or six
weeks.
Barley Wine. Take half a pound of French barley
and boil it in three waters, and save three pints of the
last water, and mix it with a quart of white wine, half a
pint of borage water, as much clary water, a little red
rose water, the juice of five or six lemons, three quar-
ters of a pound of fine sugar, and the thin yellow rind
of a lemon ; brew all these quick together, run the li-
quor through a strainer, and bottle it up ; it is pleasant
in hot weather, and very good in fevers.
Plum H'ine. Take twenty pounds of Malaga raisins,
pick, rub, and shred them, and put them into a tub ;
then take four gallons of fair water, boil it an hour, and
let it stand till it is blood warm; then put it to your
raisins ; let it stand nine or ten days, stirring it once or
twice a day ; strain out your liquor, and mix it with two
quarts of damson juice, put it in a vessel, and, when it
lias done working, stop it close; at the end of four or
five months bottle it.
Palermo Wine. Take to every quart of water a pound
of Malaga raisins, rub and cut the raisins small, and put
them to the water, and let them stand ten days, stirring
once or twice a day; you may boil the water an hour
before yon put it to the raisins, and let it stand to cool:
at ten days’ end strain your liquor, and put a little yeast
to it : and at the days’ end put it in the vessel, with one
sprig of dried wormwood ; let it be close stopped, and
at three months’ end bottle it off.
Clary Wine. Take twenty-four pounds of Malaga rai-
sins, pick them and chop them very small, put them into
a tub, and to each pound a quart of water ; let them
