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To make Catchup.
To make fine Milk Punch. Take two quarts of water,
one quart of milk, half a pint of lemon juice, and one
quart of brandy, with sugar to your taste : put the milk
and water together a little warm, then the sugar and le-
mon juice ; stir it well together ; then the brandy, stir it
again, and run it through a flannel bag till it is very fine,
then bottle it. It will keep a fortnight or more.
To recover Wine that has turned sharp. Rack off your
wine into another vessel, and to ten gallons put the fol-
lowing powder : take oyster shells, scrape and wash off
the brown dirty outside of the shell, and dry them in an
oven till they will powder; put a pound of this powder
to every nine or ten gallons of your wine ; stir it will to-
gether, and stop it up, then let it stand to settle two or
three days, or till it is fine. As soon as it is fine, bottle
it off’, and cork it well
To fine Wine the Lisbon way. To every twenty gallons
of wine take the whites of ten eggs, and a small handful
of salt, beat them together to a froth, and mix them well
with a quart or more of the wine: then pour the wine and
the whites into a vessel; stir it well, and in a few days
it will be fine.
To clear Wine. Take half a pound of hartshorn, and
dissolve it in cyder, if it be for cyder, or Rhenish wine
for any other liquor. This is quite sufficient for a hogs-
head.
TO MAKE CATCHUP.
Take the large flaps of mushrooms, pick nothing but
the straws and dirt from them, lay them in a broad
earthen pan, strew a good deal of salt over them, let them
lie till next morning, then with you hand break them,
