The image contains the following text:
Halm, Hirch, Apricot, and Damson IVine.
mace, and nutmegs, an ounce and a halt'; of ginger
sliced, an ounce ; bruise the spice, tie it up in a rag, and
hang it in the vessel, stopping it close for use.
Balm Wine. Take a peck of balm leaves, put them in
a tub, or large pot, heat four gallons of water scalding
hot; then pour it upon the leaves, and let it stand all
night; in the morning, strain them through a hair sieve ;
put to every gallon of water two pounds of tine sugar,
and stir it very well ; take the whites of four or five eggs,
put them into a pan, and whisk it very well, before it be
over hot; when the scum begins to rise, take it off, and
keep it skimming all the while it is boiling ; let it boil
three quarters of an hour, and then put it into the tub,
when it is cold put a little new yeast upon it, and beat it
in every two hours, that it may head the better : so work
it for two days, then put it into a sweet vessel, bung it
close, and when it is fine, bottle it.
Birch IVine. Take your birch water and clear it with
white of eggs ; to every gallon of water take two pounds
and a half of fine sugar; boil it three quarters of an
hour, and when it is almost cold, put it in a little yeast;
work it two or three days, then put it into the barrel, and
to every five gallons put in a quart of brandy, and half
a pound of stoned raisins. Before you put up your wine,
burn a brimstone match in the barrel.
Apncot Wine. Take three pounds of sugar, and three
quarts of water, let them boil together, and skim it well;
then pat in six pounds of apricots pared and stoned, and
let them boil till they are tender ; then take them up :
yon may, if you please, after you have taken out the
apricots, let the liquor have one boil with a sprig of
flowered clary in it: the apricots make marmalade, and
are very good for present spending.
Damson IVine. Gather your damsons dry, weigh them
and bruise them with your hand ; put them into an
earthen stein that has a faucet; add to every eight
pounds of fruit a gallon of water; boil the water, skim
it, and pour it to your fruit scalding hot, let it stand two
