Cowslip Wine

Take twelve pounds of sugar, the juice of six lemons, the whites of four eggs well beaten, and six gallons of water. Put all together in a kettle, and let it boil half an hour, taking care to skim it well. Take a peck of cowslips, and put them into a tub, with the thin peeling of six lemons. Then pour on theboiling liquor, and stir them about, and when it is almost cold, put in a thin toast, baked hard, and rubbed with yeast. Let it stand two or three days to work. Six ounces of Syrup of citron or lemon, with a quart of Rhenish wine, added before tunning, will be a great improvement. The third day strain it off, and squeeze the cowslips through a coarse cloth. Then strain it through a flannel bag, and tun it up. Leave the bung loose for two or three days till it has done working, and then bung it down tight. Let it stand three months and bottle it.

Turnip Wine

Take turnips, pare and slice them, put them into a cyder press, and press out all the juice; to every gallon of juice put three pounds of lump sugar, put both into a vessel just big enough to hold them, and add to every gallon of juice half a pint of brandy. Lay some thing over the bung for a week, and when it has done working, bung it down close. When it has stood three months, draw it off into another vessel, and when fine, put it into bottles.

Elder Wine

Gather elder berries when ripe, put them into a stone jar, or set them in the oven, or in a kettle of boiling water, till the jar is hot enough. Then take them out, and strain" them through a hair cloth, wringing the berries, and put the juice into a clean kettle. To every quart of juice put a pound of fine Lisbon sugar, then let it boil, and skim it well. When it is clear and fine, pour it into a jar, and when cold, cover it close, and keep it till you make raisin wine. When you tun the raisin wine, to every gallon put half a pint of the elder syrup. This is more properly called elder raisin wine.

Or, take the flowers of elder, and take care not to let any stalks in ; to every quart of flowers put one gallon of water, and three pounds of loaf sugar. Boil the water and sugar a quarter of anhour, then pour it on the flowers, and let it work three days. Then strain the wine through a hair sieve, and put it into a cask. To every ten gallons of wine add an ounce of isinglass dissolved in cyder, and six whole eggs. Close it up, let it stand six months, and then bottle it.

Rose Wine

Take a well-glazed earthen vessel, and put into it three gallons of rose water drawn with a cold still. Put into that a sufficient quantity of rose leaves, cover it close, and set it for an hour in a kettle or copper of hot water, to take out the whole strength and tincture of the roses; and when itis cold, press the rose leaves hard into the liquor; and steep fresh ones in it, repeating it till the liquor has got the full strength of the roses. To every gallon of liquor put three pounds of loaf sugar, and stir it well, that it may melt and disperse in every part. Then put it into a cask or other convenient vessel, to ferment, and put into it a piece of bread toasted hard and covered with yeast. Let it stand about thirty clays, when it will be ripe, and have a fine flavour, having the whole strength and scent of the roses in it; and may be greatly improved, by adding to it wine and spices. By this method of infusion, wine of carnations, clove gilliflower, violets, primroses, or any other flower, having a curious scent, may be made.