Balm Wine

Take forty pounds of sugar and nine gallons of water, boil it gently for two hours, skim it well, and put it into a tub to cool; take two pounds and a half of the tops of balm, bruise them, and put them into a barrel with a little new yeast; and when the liquor is cold, pour it on the balm. Stir it well together, and let it stand twenty-four hours, stirring it often. Then close it up, and let it stand six weeks. Rack it off, and put a lump of sugar into every bottle. Cork it well, and it will be better the second year than the first.

Mountain Wine

Pick out the large stalk of Malaga raisins, chop them very small, and put five pounds of them to every gallon of cold spring water. Let them steep a fortnight or more, then squeeze out the liquor, and put it into a small vessel that will just hold it; but first fume it with brimstone. Do not stop it up till the hissing is over.

Cyprus Wine

To nine gallons of water, put nine quarts of the juice of the white elder berries, which have been pressed gently from the berries with the hand, and passed through a sieve without bruising the kernels of the berries. Add to every gallon of liquor three pounds of Lisbon sugar, and to the whole quantity put an ounce and a half of ginger sliced, and three quarters of an ounce of cloves. Then boil all near an hour, taking off the scum as it rises, and pour the whole to cool in an open tub, and work it with ale yeast spread upon a toast of white bread for three days ; then turn it into a vessel that will just hold it, adding about a pound and a half of raisins of the sun split, to lie in the liquor till drawn off, which should not be till the wine is fine.

Frontiniac Wine

Take twelve pounds of white sugar, six pounds of raisins of the sun cut small, and six gallons of water, and let them boil an hour. Then take half a peck of the flowers of elder, when they are falling, and will shake off. Put them in the liquor when it is almost cold, and the next day put in six spoonsful of the syrup of lemons, and four spoonsful of ale yeast. Two days afterwards put it into a vessel that will just hold it, and when it has stood two months, bottle it off.

English Champaign

To three gallons of water put nine pounds of Lisbon sugar, and boil the water and sugar half an hour, observing to skim it well. Then take a gallon of white currants picked, but not bruised, and pour the liquor boiling hot over them. When nearly cold, put into it some barm, keep working it for two days, and then strain it through a flannel or sieve. Put it into a barrel that will just hold it, with half an ounce of isinglass well bruised. When it has done working, stop it close for a month, then bottle it, and in every bottle put a very small lump of double-refined sugar.

Saragossa Wine, Or English Sack

Put a sprig of rue into every quart of water, and to every gallon put a handful of fennel roots. Boil these half an hour, then strain it, and to every gallon of liquor put three pound'?

of honey. Boil it two hours, and skim it well. When cold, pour it off, and turn it into a cask or vessel that will just hold it. Keep it a year in the vessel, and then bottle it.