-

189
Wines & Liquors.
To make Raisins wine another way.
Take 6 quartes of faire water, & lett it boile till one quarte be consumed -
then take it from the fire & putt to it one [pound] of raisins of the sun stoned &
a [pound] of sugar, 2 lemons cutt in shies & some of the peels, stirr them well to -
-gether & putt it into an earthen pott, stirr 3 or 4 times in a day, lett it stand
so 3 days, then straine it & putt it into Botles close stopt, and att 8 or 9 days
old drinke it.

To make Rasberries wine with water.
Boyle 100 Gallons of water gently for half an houre, then poure it -
upon a gallon of Rasberries and a [pound] of raisins of the sun shitt but not
stoned & a [pound] of sugar, putt all into a earthen crock & add the juice of
two great iucy Lemons, then tye on a Cover & lett it stand 3 days, afterward
straine it out & so use it. Some after the water has boiled half an houre boile the sugar & scum it
& so poure it upon the Rasberries & then the next day poure it out 2 or 3 times, putting to it some white wine.

To make Metheghin that will keepe a yeare.
Take Running water & boile it a quarter of an houre, & putt it into
& lett it stand all night, the next day take your water, only leave the settling -
att the bottom. Take to every four gallons of water one gallon of Honey,
putt your Honey into a thing bagg & worke it in the water, lett all the Honey
be dissolved then putt in an Egg, if the Honey be good that it be strong enough
the egg will part of it appeare on the topp of the liquor, if it doe not, then putt
in more Honey till doth, then take out the egg & lett it stand till the next day
Take a quarter of a [pound] of Ginger, pare it, shie it and two handfull of Rosmary
wash it, clip it from the stalkes, dry it well, the next day putt your Rosmary & -
the Ginger into your Honey & water, & so sett them upon the fire, and when it-
is allmost ready to boile take 7 eggs whites well beaten with the shells & putt it
into it to cleare it, then skim it, but skim not of the Rosmary nor the ginger
Then take it of the fire & skim it as cleane as you can, lett it run thorow an
haire cive or strainer, and when you have straine it pick out the Rosmary &
ginger left in the strainer & put it into the drinke, lett it stand all night, the
next day tun it up in a barrell. Be sure your barrell be fitt, not to bigg, take
a little flower & barme & the white of an egg, beate them together & putt it into
your Barrell upon the topp of your Metheghin, after it is tunned up, so lett it -
6 or 7 weeks, then draw it out into Botles, tye downe the corks, sett them in
sand, & drinke them when you please.

To make Rasberries wine white. looke page 87.

To make hypocras another way.
To a botle of Rhenish wine take a [pound] of sugar, 2 ounces of Cinamon one ounce &
a half of nuttmegg, mingle these together, & so lett it stand all night, then putt in 2 or 3 -
sprigs of rosmary, one lemon sliced, six spoonfull of milk.

190.
Wines & Liquors
To make the best Mead, another way.
Putt one Gallon of Honey to six gallons of cold spring water, Lett it
boile an houre, taking of the browne skume & stirring the white skum -
in; Lett it stand till it be as cold as worte ; then take a crust of -
browne bread & toast it well on both sides, & spread it all over with -
new yest, then strew a little flower upon it, & putt it in whole bringe a
dish over it, & so lett it worke. When it has worketh bruise of -
anyseed, fennell seed, & coriander's seed of each a small handfull & putt
it into the liquor & lett it infuse so 2 days, then straine it & putt it up
into Botles. Some putt to 3 gallons of water one of Honney.

To make good Ale another way.
Take to a ferking of ale, half a peck of Scurvey-grape, 2 -
penny-worth of read Sage, a [pound] of raisins of the sun & halfe a-
dozen of Oranges.

Wine of English Grapes that will last good 2 yeares.
When your grapes are very ripe, gather them, pick out all the rotten ones,
Bruise & mash them, so straine it out, putt it into a vessell fitt for it, lett it stand
with a sawier or a tyle over the bung-hole, till it has done working, then stopp it up,
and in 10 days time draw it of the lees into a vessell some what less that will iust
fill it, also putt a [pound] of good sugar into your vessell, if your vessell holds 12 quartes,
so stopp it up, in a fortnight's time you may Botle it.

Apricots wine. Mrs. Cresset.
Take a [pound] & a half of sugar, 3 pintes of water, putt them together on the fire
boile & scum them, have 3 [pounds] of apricots pared & stoned, putt them in the liquor
lett it continue boiling till they be tender, then take them out & sett the liquor of -
the fire, keep it in a earthen vessell till it is cold & setled for a weeke, then botle it,
you may boile a sprig of flowrd clary in it. The apricots you leave may be dryed
or kept for tarts.

Cherrie's Brandy.
Take a quarte of the best brandy & putt to it 4 [pounds] of black cherries, be sure you
doe not breake them but iust pull of the stalks & putt them whole into your brandy, with
half a handfull of rosmary's flowers, half a handfull of cowships flowers, half a handfull of -
burrage flowers. So lett them be tyed up close in one of your broad mouthed glasse, & in a
Month's time you may drinck of it. And when you have drunk of all the liquor tho it be
in a 12 months time, you may still the Cherries & it makes an excellent water.

To cleare Cyder
To 16 gallons of Cyder. When it has done working putt in -
mustard made with Canary, hang it in a bag in the vessell,
make it very thick half a pinte of sack is enough.