nths before it is bottled.

ENGLISH WINES. During the high price of foreign wine, home-made wines
will be found particularly useful; and though sugar is dear, they may be
prepared at a quarter of the expence. If carefully made, and kept three
or four years, a proportionable strength being given, they would answer
the purpose of foreign wines for health, and cause a very considerable
reduction in the expenditure. Sugar and water are the principal basis
of home-made wine; and when these require to be boiled, it is proper to
beat up the whites of eggs to a froth, and mix them with the water when
cold, in the proportion of one egg to a gallon. When the sugar and water
are boiled, the liquor should be cooled quickly; and if not for wines
that require fermenting, it may be put into the cask when cold. If the
wine is to be fermented, the yeast should be put into it when it is
milk-warm; but must not be left more than two nights to ferment, before
it is put into the cask. Particular care should be taken to have the
cask sweet and dry, and washed inside with a little brandy, before the
wine is tunned, but it should not be bunged up close till it has done
fermenting. After standing three or four months, it will be necessary to
taste the wine, to know whether it be fit to draw off. If not sweet
enough, some sugar should be added, or draw it off into another cask,
and put in some sugar-candy: but if too sweet, let it stand a little
longer. When the wine is racked, the dregs may be drained through a
flannel bag; and the wine, if not clear enough for the table, may be
used for sauce.

ESSENCE OF ALLSPICE. Take a dram of the oil of pimento, and mix it by
degrees with two ounces of strong spirit of wine. A few drops will give
the flavour of allspice to a pint of gravy, or mulled wine.

ESSENCE OF ANCHOVY. Put into a marble mortar ten or twelve fine mellow
anchovies, that have been well pickled, and pound them to a pulp. Put
this into a clean well-tinned saucepan, then put a table-spoonful of
cold water into the mortar, shake it round, and pour it to the pounded
anchovies. Set them by the side of a slow fire, frequently stirring them
together till they are melted, which they will be in the course of five
minutes. Now stir in a quarter of a dram of good cayenne, and let it
remain by the fire a few minutes longer. Rub it through a hair sieve
with the back of a wooden spoon, and keep it stopped very closely: if
the air gets to it,