of mutton suet, and one ounce of bees wax,
melt both together and put in as much lamp black as will colour it dark
enough, then spread it over your paper with a rag, and hold it to the
fire to make it smooth.

54. GOOSEBERRY VINEGAR _another Way_.

To every gallon of water, put six pounds of ripe gooseberries; boil the
water and let it be cold, squeeze the berries, and then pour on the
water; let it stand cover'd three days pretty warm to work, stirring it
once a day; then strain it off, and to every six gallons put three
pounds of coarse sugar, let it stand till it has done working, then
bung it up, and keep it moderately warm, in nine months it will be
ready for use.

55. _To make bad Ale into good strong Beer_.

Draw off the ale into a clean vessel, (supposing half a hogshead) only
leave out eight or ten quarts, to which put four pounds of good hops,
boil this near an hour; when quite cold, put the ale and hops into the
hogshead, with eight pounds of treacle, mix'd well with four or five
quarts of boil'd ale; stir it well together, and bung it up close: Let
it stand six months, then bottle it for use.

56. _Green_ GOOSEBERRY WINE.

To every quart of gooseberries, take a quart of spring water, bruise
them in a mortar, put the water to them and let them stand two or three
days, then strain it off, and to every gallon of liquor put three
pounds and a half of sugar, then put it into the barrel, and it will of
itself rise to a froth, which take off, and keep the barrel full; when
the froth is all work'd off, bung it up for six weeks, then rack it
off, and when the lees are clean taken out, put the wine into the same
barrel; and to every gallon put half a pound of sugar, made in syrrup,
and when cold mix with wine; to every five gallons, have an ounce of
isinglass, dissolv'd in a little of the wine, and put in with the
syrrup, so bung it up; when fine, you may either bottle it or draw it
out of the vessel. Lisbon sugar is thought the best. This wine drinks
like sack.

57. GINGER WINE.

Take fourteen quarts of water, three pounds of loaf sugar, and one
ounce of ginger sliced thin, boil these together half an hour, fine it
with the whites of two eggs; when new milk warm put in three lemons, a
quart of brandy, and a white bread toast, covered on both sides with
yeast; put all these together into a stand, and work it in one day;
then tun it: It will be ready to bottle in five days, and be ready to
drink in