of white ginger, with a pound of loaf sugar. Wet the sugar with a little
water, and boil all together to a candy, and drop it on white paper the
size of mint drops. These make an excellent stomachic.

GINGER WINE. To seven gallons of water put nineteen pounds of moist
sugar, and boil it for half an hour, taking off the scum as it rises.
Then take a small quantity of the liquor, and add to it nine ounces of
the best ginger bruised. Put it all together, and when nearly cold, chop
nine pounds of raisins very small, and put them into a nine gallon cask,
with one ounce of isinglass. Slice four lemons into the cask, taking out
all the seeds, and pour the liquor over them, with half a pint of fresh
yeast. Leave it unstopped for three weeks, and in about three months it
will be fit for bottling. There will be one gallon of the sugar and
water more than the cask will hold at first: this must be kept to fill
up as the liquor works off, as it is necessary that the cask should be
kept full, til it has done working. The raisins should be two thirds
Malaga, and one third Muscadel. Spring and autumn are the best seasons
for making this wine.--Another. Boil nine quarts of water with six
pounds of lump sugar, the rinds of two or three lemons very thinly
pared, and two ounces of bruised white ginger. Let it boil half an hour,
and skim it well. Put three quarters of a pound of raisins into the
cask; and when the liquor is lukewarm, turn it, adding the juice of two
lemons strained, with a spoonful and a half of yeast. Stir it daily,
then put in half a pint of brandy, and half an ounce of isinglass
shavings. Stop it up, and bottle it in six or seven weeks. The lemon
peel is not to be put into the barrel.

GINGERBREAD. Mix with two pounds of flour, half a pound of treacle, and
half a pound of butter, adding an ounce of ginger finely powdered and
sifted, and three quarters of an ounce of caraway seeds. Having worked
it very much, set it to rise before the fire. Then roll out the paste,
cut it into any shape, and bake it on tins. If to be made into
sweetmeats, add some candied orange-peel, shred into small
pieces.--Another sort. To three quarters of a pound of treacle, put one
egg beaten and strained. Mix together four ounces of brown sugar, half
an ounce of sifted ginger, and a quarter of an ounce each of cloves,
mace, allspice, and nutmeg, beaten as fine as possible; also a quarter
of an ounce of coriander and caraway seeds. Melt a poun