1564. Ginger Wine

To every gallon of water add three pounds of sugar, and one pound of ginger, the paring of one lemon, half a pound of raisins stoned; boil all half an hour, let it stand until it is lukewarm, then put it into the cask with the juice of a lemon; add one spoonful of yeast to every gallon, stir it every day for ten days, then add half a pint of brandy to every two gallons, half an ounce of isinglass to every six gallons; stop it close down, and in about eight weeks it will be fit to bottle.

1565. Ginger Wine

Put ten gallons of water with fifteen pounds of lump sugar, and the whites of eight eggs well beaten and strained; mix the whole well together while cold; when the liquor boils skim it well; put in half a pound of common white ginger bruised, and let it boil twenty minutes. Have in readiness the rind of seven lemons, cut the rind thin and pour the liquor on them; tun it when cool with two spoonfuls of yeast; to a quart of the liquor put two ounces of isinglass shavings, while warm, whisk it well three or four times and put the whole into the barrel. Next day stop it up; in three weeks bottle it; and in three months it will be fit to drink.

1566. Gooseberry Wine

Bruise the gooseberries with the hands in a tub; to every six pounds of fruit add a quart of cold spring water stirring it thoroughly, let it stand twenty hours, then strain them; dissolve two pounds of sugar to every quart of water employed, let it remain another day, remove the scum very, clearly, and pour it into the utensil or cask in which it is to remain previous to being bottled. The scum removed must be kept in flannel, and the drainings caught in a vessel, they must be added to the other liquor. Let it work about sixty hours, not more, and then cover down close. In four months it will be ready for bottling.

1567. Grape Wine

To one gallon' of grapes put one gallon of water, bruise the grapes, let them stand a week without stirring, then draw it off and fine. Put to a gallon of wine three pounds of sugar, put it in a vessel, but it must not be Stopped till it has done hissing.

1568. Mountain Wine

Take some Malaga raisins, press and chop them fine, and to ten pounds of raisins put two gallons of water; let them steep three weeks, stirring it now and then during the time; squeeze out the liquor and put it in a vessel that will just hold it, hut he careful not to stop it until it has done hissing, then hung it up close.' It will he fit for use in six months.

1569. Mulberry Wine

Take mulberries that are quite ripe; gather them when the weather is fine, spread them on a cloth on the floor or table for twenty-four hours, and boil up a gallon of water to a gallon of juice; skim the water well, and add a little cinnamon bruised. Add to every gallon six ounces of white sugar-candy finely beaten, skim and strain the water when it is taken off and settled, and put to it the juice of the mulberries, and to every gallon of the mixture put a pint of white or Rhenish wine; let them stand six days in a cask to settle, then draw off the wine and keep it cool. This is a very rich wine.