-

3 or 4 months before you bottle it the vent hole of the barrel
must not be stoped till it hath left making a noise the
Juce must be drawn by sitting the frute in a jug in a kettle
of water to boil & the liquor run through a hare sive & boiled &
stand to be Cold befor your put it on your reasons

To make Lemmon Wine

Take the parings of 10 or 12 lemmons & put them into 3 quarts
of good Brandy stop it so let them stand 8 days take out
the parings & out them into 3 quarts of boiling spring
water then put the water Clear to The brandy & put Juce
of Lemmin to your taste one pound & half of Good sugar Clarifed
in sum of the water strain it altogether thren a picce
of thick Flannel & bottle it up

To make Dutch Wafors

A pound of flower 3 quarters of a pound of fine grated whight bread
8 eggs mix the bread to the eggs being well beaten then the flower
warm 3 pints of new milk And put to it with a spoonfull of [ale]
yest pound of Melted butter & what spice you please have a peece
of butter in a clean ragg so rub the wafor [Jrone] before you
begin & after as a cushon when they are baked pour on melted
butter if you please they must stand by the fire an hour or
more before you bake them

Savory Bals

Take 2 pound of a leg of muton or pork 2 pound of beef [skuet] a hand full of sag
a sprig pf winter savory shred all very small season your meat
with cloves mace pepper & salt then take a pint of oyster & make
hot in there one like let them be Cold then put all into a morter
with the yolks of 4 eggs till the oysters are not seen then press
them close into a pot & they will keep to fry at any time
a week it is good to fry or bake in batys