kept for a
few days if they are spread on a cloth, and moved every day.

_Cowslip Wine._ No. 2.

To a gallon of water put three pounds of lump sugar; boil them together
for an hour, skimming all the while. Pour it upon the cowslips, and,
when milk warm, put into it a toast, with yest spread pretty thick upon
it; let it stand all night, and then add two lemons and two Seville
oranges to each gallon. Stir it well in a tub twice a day for two or
three days; then turn it; stir it every day for a fortnight, and bung it
up close. It will be fit for bottling in six weeks. To every gallon of
water you must take a gallon of cowslips. They must be perfectly dry
before they are used, and there should be as many gallons of cowslips as
gallons of water; they should be measured as they are picked, and turned
into the cask. Dissolve an ounce of isinglass, and put to it when cold.
The lemons must be peeled.

_Cowslip Wine._ No. 3.

Take fourteen gallons of water and twenty-four pounds of sugar; boil the
water and sugar one hour; skim it till it is clear. Let it stand till
nearly cold; then pour it on three bushels of picked cowslips, and put
to it three or four spoonfuls of new yest; let it stand and work in your
vessel till the next day; then put in the juice of thirty lemons and the
peels of ten, pared thin. Stir them well together; bung up the vessel
close for a month; then bottle it.

_Currant Wine._ No. 1.

Gather the currants dry, without picking them from the stalks; break
them with your hands, and strain them. To every quart of juice put two
quarts of cold water, and four pounds of loaf sugar to the gallon. It
must stand three days, before it is put into the vessel. Stir it every
day, and skim it as long as any thing rises. To ten gallons of wine add
one gallon of brandy, and one of raspberries, when you put it in the
vessel. Let it stand a day or two before you stop it; give it air
fourteen days after; and let it stand six weeks before you tap it.

_Currant Wine._ No. 2.

To every gallon of ripe currants put a gallon of cold water. When well
broken with the hands, let it stand twenty-four hours. Then squeeze the
currants well out; measure your juice, and to every gallon put four
pounds of lump sugar. When the sugar is well melted, put the wine into a
cask, stirring it every day, till it has done hissing; then put into it
a quart of brandy to every five gallons of wine; close it well up;
bottle it in three mon