Damson Wine

Gather the damsons on a dry day, weigh them, and then bruise them ; put them into a steen that has a cock in it, and to every eight pounds of fruit put a gallon of water. Boil the water, skim it, and put it scalding hot to the fruit. Let it stand two days, then draw it off, and put it into a vessel, and to every gallon of liquor put two pounds and a half of fine sugar: fill up the vessel, and stop it close, and the longer it stands the better. Keep it twelve months in the vessel, and then bottle it, putting a lump of sugar into every bottle. The small damson is the best for this purpose.

Orange Wine

Take six gallons of spring water, and boil it three quarters of an hour, with twelve pounds of the best powder sugar, and the whites of eight or ten eggs well beaten. When it is cold, put into it six spoonfuls of yeast. Take the juice of twelve lemons, which being pared, must stand with two pounds of white sugar in a proper vessel, and in the morning skim off the top, and put it into the water. Then add the juice and rinds of fifty oranges, but not the white parts of the rinds, and then let them work all together for forty-eight hours. Then add two quarts of the Rhenish or white wine, and put it into the vessel.

Or, take thirty pounds of new Malaga raisins, picked clean; chop them small, and take twenty large Seville oranges, ten of which pare as thin as for preserving. Boil about eight gallons of soft water till one thirdof it is wasted, and let it cool a little. Then put five gallons of it hot upon the raisins and orange-peel, stir it well together, cover it up, and when it is cold, let it stand five days, stirring it once or twice a day. Then pass it through a hair sieve, and with a spoon press it as dry as possible. Put it in a rundlet fit for it, and put to it the rinds of the other ten oranges, cut as thin as the first. Then make a syrup of the juice of twenty oranges, with a pound of white sugar. It must be made the day before it is tunned up. Stir it well together, and stop it close ; let it stand two months to clear, and then bottle it up. It will be better at the end of the third year than at the first.

Lemon Wine

Pare off the rinds of six large lemons, cut them, and squeeze out the juice, steep the rinds in the juice, and put to it-a quart of brandy: let it stand three days in an earthen pot close stopped ; then squeeze six more, and mix it with two quarts of spring water, and as much sugar as will sweeten the whole. Boil the water, lemons, and sugar together, and let it stand till it be cool. Then add a quart of white wine, and the other lemons and brandy, then mix them together, and run it through a flannel bag into some vessel. Let it stand three months, and then bottle it off. Cork the bottles well, keep it cool, and it will be fit to drink in a month or six weeks.

Or, pare five dozen of lemons very thin, put the peels into five quarts of French brandy, and let them stand fourteen days. Then make the juice into a syrup with three pounds of single-refined sugar, and when the peels are ready, boil fifteen gallons of water, with forty pounds of single-refined sugar, for half an hour. Then put it into a tub, and when cool, add to it one spoonful of barm, and let it work two days. Then tun it, and put in the brandy, peels, and syrup. Stir them all together, and close up the cask. Let it stand three months, then bottle it, and it will be as pale and as fine as any citron water.