vessel, stop it, and at three months draw it into bottles. Be sure
that 'tis fine when 'tis bottled; after 'tis bottled six weeks 'tis
fit to drink.

_To make small White Mead_:--Take three gallons of spring-water and
make it hot, and dissolve in it three quarts of honey and a pound of
loaf sugar; and let it boil about half an hour, and scum it as long
as any rises, then pour it out into a tub, and squeeze in the juice of
four lemons; put in the rinds of but two; twenty cloves, two races of
ginger, a top of sweet-briar, and a top of rosemary. Let it stand in
a tub till 'tis but blood warm; then make a brown toast and spread it
with two or three spoonfuls of ale-yeast, put it into a vessel fit for
it; let it stand four or five days, then bottle it out.

_To make Frontiniac Wine_:--Take six gallons of water and twelve
pounds of white sugar, and six pounds of raisins of the sun cut small;
boil these together an hour; then take of the flowers of elder, when
they are falling and will shake off, the quantity of half a peck;
put them in the liquor when 'tis almost cold, the next day put in six
spoonfuls of syrup of lemons, and four spoonfuls of ale-yeast, and
two days after put it in a vessel that is fit for it, and when it has
stood two months bottle it off.

_To make English Champagne, or the fine Currant Wine_:--Take to three
gallons of water nine pounds of Lisbon sugar; boil the water and sugar
half an hour, scum it clean, then have one gallon of currants pick'd,
but not bruised, pour the liquor boiling-hot over them, and when cold,
work it with half a pint of balm two days; then pour it through a
flannel or sieve, then put it into a barrel fit for it with half an
ounce of ising-glass 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-refin'd sugar. This is excellent wine, and has a
beautiful colour.

_To make Saragossa Wine, or English Sack_:--To every quart of water,
put a sprig of rue, and to every gallon a handful of fennel-roots,
boil these half an hour, then strain it out, and to every gallon of
this liquor put three pounds of honey; boil it two hours, and scum
it well, and when 'tis cold pour it off and turn it into a vessel, or
such cask that is fit for it; keep it a year in the vessel, and then
bottle it; 'tis a very good sack.

_Mountain Wine_:--Pick out the big stalks of your Malaga raisins,
then chop them very small, fiv