Barley Wine

Boil half a pound of French barley in three waters, and gave three pints of the last water. Mix it with a quart of white wine, half a pint of borage water, as much clary water, a little red rose water, the juice of five or six lemons, three quarters of a pound of fine sugar, and the thin yellow rind of a lemon. Mix all these well together,run it through a strainer, and bottle it up. It is pleasant in hot weather, and is very good in fevers.

English Fig Wine

Take the large blue figs, when pretty ripe, and steep them in white wine, having made some slits in them, that they may swell and gather in the substance of the wine : then slice some other figs, and let them simmer over a fire in water till reduced to a kind of pulp. Strain out the water, pressing the pulp hard, and pour it as hot as possible on the figs that are imbrued in the wine. Let the quantities be nearly equal, but the water somewhat more than the wine and figs. Let them stand twenty-four hours, mash them well together, and draw off what will run without squeezing. Then press the rest, and if not sweet enough, add a sufficient quantity of sugar, to make it so. Let it ferment, and add a little honey and sugar-candy to it; then fine it with whites of eggs and a little isinglass, and draw it off for use.

Ginger Wine

Boil seven pounds of Lisbon sugar in four gallons of spring water for a quarter of an hour, and skim it well. When the liquor is cold, squeeze in the juice of two lemons, and then boil the peels, with two ounces of ginger, in three pints of water for an hour. When cold, put it all together into a barrel, with two spoonsful of yeast, a quarter of an ounce of isinglass beat very thin, and two pounds of jar raisins. Then close it up, let it stand seven weeks, and bottle it. The spring is the best season for making it.

Sycamore Wine

Boil two gallons of the sap half an hour, and then add to it four pounds of fine powdered sugar. Beat the whites of three eggs to a froth, and mix them with the liquor; but take care that it is not too hot, as that will poach the eggs. Skim it well, and boil it half an hour. Then strain it through a hair sieve, and let it stand till next day. Pour it clean from the sediment, put half a pint of yeast to every twelve gallons, and cover it close up with blankets. Then put it into the barrel, and leave the bung hole open till it has done working. Close it up well, and after it has stood three months, bottle it. The fifth part of the sugar must be loaf: and raisins will be a great improvement to the wine.

Sack Mead Wine

To every gallon of water put four pounds of honey, and boil it three quarters of an hour, taking care properly to skim it. To each gallon add half an ounce of hops, then boil it half an hour, and let it stand till the next day. Put it into a cask, and to thirteen gallons of the above liquor add a quart of brandy or sack. Let it be lightly closed till the fermentation is done, and stop it up very close. If a large cask, do not bottle it till it has stood a year.