a peck of balm leaves, put them in a tub or large pot, heat four
gallons of water scalding hot, ready to boil, then pour it upon the
leaves, so let it stand all night, then strain them thro' a hair-sieve;
put to every gallon of water two pounds of fine sugar, and stir it very
well; take the whites of four or five eggs, beat them very well, put
them into a pan, and whisk it very well before it be over hot, when the
skim begins to rise take it off, and keep it skimming all the while it
is boiling, let it boil three quarters of an hour, then put it into the
tub, when it is cold put a little new yeast upon it, and beat it in
every two hours, that it may head the better, so work it for two days,
then put it into a sweet rundlet, bung it up close, and when it is fine
bottle it.

304. _To make_ RAISIN WINE.

Take ten gallons of water, and fifty pounds of malaga raisins, pick out
the large stalks and boil them in your water, when your water is
boiled, put it into a tub; take the raisins and chop them very small,
when your water is blood warm, put in your raisins, and rub them very
well with your hand; when you put them into the water, let them work
for ten days, stirring them twice a day, then strain out the raisins in
a hair-sieve, and put them into a clean harden bag, and squeeze it in
the press to take out the liquor, so put it into your barrel; don't let
it be over full, bung it up close, and let it stand whilst it is fine;
when you tap your wine you must not tap it too near the bottom, for
fear of the grounds; when it is drawn off, take the grounds out of the
barrel, and wash it out with a little of your wine, then put your wine
into the barrel again, draw your grounds thro' a flannel bag, and put
them into the barrel to the rest; add to it two pounds of loaf sugar,
then bung it up, and let it stand a week or ten days; if it be very
sweet to your taste, let it stand some time longer, and bottle it.

305. _To make_ BIRCH WINE.

Take your birch water and boil it, clear it with whites of eggs; to
every gallon of water take two pounds and a half of fine sugar, boil it
three quarters of an hour, and when it is almost cold, put in a little
yeast, work it two or three days, then put it into the barrel, and to
every five gallons put in a quart of brandy, and half a pound of ston'd
raisins; before you put up your wine burn a brimstone match in the
barrel.

306. _To make_ WHITE CURRAN WINE.

Take the largest white curra