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To make Mead, Sfc.
when it has done working, and making any noise, stop
it close for three months, and bottle it off.
Raspberry Wine. Take fine raspberries, bruise them
with the back of a spoon, then strain them through a
flannel bag into a flour jar. To each quart of juice, put
a pdund of double refined sugar, stir it well together, and
cover it close ; let it stand three days, then pour it off
clear. To a quart of juice, put two quarts of white wine,
bottle it off: it will be fit to drink in a week. Brandy
made thus is a very fine dram, and a much better way
than steeping the raspberries.
Morelia Wine. Take two gallons of white wine, and
twenty pounds of Morelia cherries ; take away the
stalks, and so bruise them that the stones may be bro-
ken : press the juice into the wine; and add of mace,
cinnamon, and nutmeg, an ounce of each, tied in a bag,
grossly bruised, and hang it in the w'ine, when you put it
in the cask.
Cowslip Wine. Take five pounds of loaf sugar, and
four gallons of water, simmer them halt an hour to dis-
solve the sugar; when it is cold, putin half a peck of
cowslip flowers, picked and gently bruised; then add
two spoonfuls of yeast, and beat it up with a pint of sy-
rup of lemons, and a lemon-peel or two. Pour the whole
into a cask, let them stand close stopped for three days,
that they may ferment; then put in some juice of cow-
slips, and give it room to work : wdieu it has stood a
month, draw it off into the bottles, putting a little lump
of loaf sugar into ea< h.
To make Mead. To thirteen gallons of water, put
thirty pounds of honey, boil and scum it well; then take
rosemary, thyme, bay-leaves, and sweet-briar, one hand-
ful all together; boil it an hour, put it into a tub, with
a little ground malt; stir it till it is new-milk warm ;
strain it through a cloth, and put it into the tub again ;
cut a toast, and spread it over with good yeast, and put
it into the tub also : and when the liquor is covered over
with yeast, put it up in a barrel: then take of cloves,
