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(101)

To Make Raison Wine
To every gallon of water six pound of fruit, Smyrna & Malagars, the Water must be boyld
a quarter of an hour, and then stand till blood warm, before you put in the Fruit, which must be
[grosly?] Chop'd, the great stems of the Malagars picked out before they are cut, let it stand for 9
days not exceeding 10 days, strain it & prep the Fruit in a hair bag, then wash the Barrell well
with Brandy, and Tun it, when it has done working, stop it close, and let it stand 6 or 7
months, then [rack?] it, burn a small brimstone [ma??] in the Barrell ater a little of the Wine
is in, put a quart of Brandy or more to half a hogshead in the racking, and a very few [cl?]
Flowers. bottle it when very bright, but not before. stir it 2 days in the nine days.

To Make Dutch Beef the Genuine Receipt
To 20 pounds of lean Beef put 2 ounces of Salt Peter, and 1 pount and a 1/4 of common salt
When you have rub'd it well into the beef, take a pint of water and pour it over a little at a
time to dissolve the salt, the remainder may be put into the dish, let it lye three days, bathing it
with the Pickle severall times a day, take it out & drain, sew it up in a Cloth, & dry it with
wood & smoak six weeks. it must lay in the water it is boyled in till cold.

To make gooseberry vinegar
To a gallon of gooseberrys dead ripe & well bruised, two gallons of water boyled, which [must?]
stand till it is cold, it must work four days, to be stir'd from the bottom each day, then strain
it off; put one pound of black sugar to a gallon of the Liquor,. when you put it in the Cask.
it must stand six months, & the Cask over cover'd with paper, then draw it off, & wash out the
Cask with some of the vinegar, it must stand six months longer, & then it will be fine enough to
bottle off. N B It must stand in the Sun

Mrs Moles Receipt for Raison Wine
7 pd of Mallagars to a gallon of cold water, 30 gallons of water to 200 [?] of [?]
put in the mash tub & stir it twice a day a month or longer, get it in a cool place
& as soon as you find the sweetness goes off, then draw it into a csk & let it stand
a twelve month before you Bottle it & only lay a piece of paper over yr Bung hole [?]
to make Vinegar by Mole. When yr Wine is drawn of pour Boyling Water [?]
to cover em barely & let it stand till it is gone & put it into a [?] bound Cask
& set it in the sun & put a [?] just to keep the dust out

To Make Ellder Wine
to every quart of pick'd berries put 3 quarts of watter Stop these
All night the next Day boil them in the Sauce water - for 3 quarters
of hour then strain them off. Measure over the Liquor and to every
Gallon of add 3 pound of pouder Sugar a Littel Ginger Cinnamon
Mace a few Cloves. Tye the Spices together in a linnen Cloth
[and?] one pound off the best [?] of the [Save?] Ston'd to every Gallon
Boil it all together a quarter of an hour then Strain it off and
Set it by till cold then [ferment?] it by dipping a [toil?] in [Souce?]
New yest that is not bitter. Let it Stand 4 or 5 Days. Then
Barrel it letting the [?] be out till it have done working
the Stope it up till [?] when it is bottled off put a few
[reasons?] in the Bottle

(101)

To Make Raison Wine
To every gallon of water six pound of fruit, Smyrna & Malagars, the Water must be boyld
a quarter of an hour, and then stand till blood warm, before you put in the Fruit, which must be
[grosly?] Chop'd, the great stems of the Malagars picked out before they are cut, let it stand for 9
days not exceeding 10 days, strain it & prep the Fruit in a hair bag, then wash the Barrell well
with Brandy, and Tun it, when it has done working, stop it close, and let it stand 6 or 7
months, then [rack?] it, burn a small brimstone [ma??] in the Barrell ater a little of the Wine
is in, put a quart of Brandy or more to half a hogshead in the racking, and a very few [cl?]
Flowers. bottle it when very bright, but not before. stir it 2 days in the nine days.

To Make Dutch Beef the Genuine Receipt
To 20 pounds of lean Beef put 2 ounces of Salt Peter, and 1 pount and a 1/4 of common salt
When you have rub'd it well into the beef, take a pint of water and pour it over a little at a
time to dissolve the salt, the remainder may be put into the dish, let it lye three days, bathing it
with the Pickle severall times a day, take it out & drain, sew it up in a Cloth, & dry it with
wood & smoak six weeks. it must lay in the water it is boyled in till cold.

To make gooseberry vinegar
To a gallon of gooseberrys dead ripe & well bruised, two gallons of water boyled, which [must?]
stand till it is cold, it must work four days, to be stir'd from the bottom each day, then strain
it off; put one pound of black sugar to a gallon of the Liquor,. when you put it in the Cask.
it must stand six months, & the Cask over cover'd with paper, then draw it off, & wash out the
Cask with some of the vinegar, it must stand six months longer, & then it will be fine enough to
bottle off. N B It must stand in the Sun

Mrs Moles Receipt for Raison Wine
7 pd of Mallagars to a gallon of cold water, 30 gallons of water to 200 [?] of [?]
put in the mash tub & stir it twice a day a month or longer, get it in a cool place
& as soon as you find the sweetness goes off, then draw it into a csk & let it stand
a twelve month before you Bottle it & only lay a piece of paper over yr Bung hole [?]
to make Vinegar by Mole. When yr Wine is drawn of pour Boyling Water [?]
to cover em barely & let it stand till it is gone & put it into a [?] bound Cask
& set it in the sun & put a [?] just to keep the dust out

To Make Ellder Wine
to every quart of pick'd berries put 3 quarts of watter Stop these
All night the next Day boil them in the Sauce water - for 3 quarters
of hour then strain them off. Measure over the Liquor and to every
Gallon of add 3 pound of pouder Sugar a Littel Ginger Cinnamon
Mace a few Cloves. Tye the Spices together in a linnen Cloth
[and?] one pound off the best [?] of the [Save?] Ston'd to every Gallon
Boil it all together a quarter of an hour then Strain it off and
Set it by till cold then [ferment?] it by dipping a [toil?] in [Souce?]
New yest that is not bitter. Let it Stand 4 or 5 Days. Then
Barrel it letting the [?] be out till it have done working
the Stope it up till [?] when it is bottled off put a few
[reasons?] in the Bottle