lemons pared very thin, and six pounds of raisins. When the water
and sugar is about milk warm, pour it into the cask upon these
ingredients; spread three or four spoonfuls of yest upon a piece of
bread well toasted, and put it into the cask; stir it up for three or
four days only; when it has done working, bung it up, and in six or
eight months it will be fit for bottling.

_Sham Frontiniac._

To three gallons of water put nine pounds of good loaf-sugar; boil it
half an hour; when milk-warm, add to it nearly a peck of elder-flowers
picked clear from the stalks, the juice and peel of three good-sized
lemons, cut very thin, three pounds of stoned raisins, and two or three
spoonfuls of yest; stir it often for four or five days. When it has
quite done working, bung it up, and it will be fit for bottling in five
days.

_Mixed Fruit Wine._

Take currants, gooseberries, raspberries, and a few rose-leaves, three
pints of fruit, mashed all together, to a quart of cold water. Let it
stand twenty-four hours; then drain it through a sieve. To every gallon
of juice put three pounds and a half of Lisbon sugar; let it ferment;
put it into a cask, but do not bung it up for some time. Put in some
brandy, and bottle it for use.

_Ginger Wine._ No. 1.

With four gallons of water boil twelve pounds of loaf-sugar till it
becomes clear. In a separate pan boil nine ounces of ginger, a little
bruised, in two quarts of water; pour the whole into an earthen vessel,
in which you must have two pounds of raisins shred fine, the juice and
rind of ten lemons. When of about the warmth of new milk, put in four
spoonfuls of fresh yest; let it ferment two days; then put it into a
cask, with all the ginger, lemon-peel, and raisins, and half an ounce of
isinglass dissolved in a little of the wine; in two or three days bung
it up close. In three months it will be fit to bottle. Put into each
bottle a little brandy, and some sugar also, if not sweet enough.

_Ginger Wine._ No. 2.

Twenty-six quarts of water, eighteen pounds of white Lisbon sugar, six
ounces of bruised ginger, the peel of six lemons pared very thin: boil
half an hour, and let it stand till no more than blood warm. Put it in
your cask, with the juice of six lemons, five spoonfuls of yest, and
three pounds of raisins. Stir it six or seven times with a stick through
the bung-hole, and put in half an ounce of isinglass and a pint of good
brandy. Close the bung, and in about six