ed put it in a tub, let it stand
till you think it cold to set on the yeast; take a poringer of new
yeast off the fat, and put to it a few cowslips; when you put on the
yeast, put in a few every time it is stirred, till all the cowslips be
in, which must be six pecks, and let it work three or four days; add to
it six lemons, cut off the peel, and the insides put into your barrel,
then add to it a pint of brandy; when you think it has done working,
close up your vessel, let it stand a month, and then bottle it; you may
let your cowslips lie a week or ten days to dry before you make your
wine, for it makes it much finer; you may put in a pint of white wine
that is good, instead of the brandy.

311. _To make_ ORANGE WINE _another Way_.

Take six gallons of water, and fifteen pounds of sugar, put your sugar
into the water on the fire, the whites of six eggs, well beaten, and
whisk them into the water, when it is cold skim it very well whilst any
skim rises, and let it boil for half an hour; take fifty oranges, pare
them very thin, put them into your tub, pour the water boiling hot upon
your oranges, and when it is bloodwarm put on the yeast, then put in
your juice, let it work two days, and so tun it into your barrel; at
six weeks or two months old bottle it; you may put to it in the barrel
a quart of brandy.

312. _To make_ BIRCH WINE _another Way_.

To a gallon of birch water put two pounds of loaf or very fine lump
sugar, when you put it into the pan whisk the whites of four eggs;
(four whites will serve for four gallons) whisk them very well together
before it be boiled, when it is cold put on a little yeast, let it work
a night and a day in the tub, before you put it into your barrel put in
a brimstone match burning; take two pounds of isinglass cut in little
bits, put to it a little of your wine, let it stand within the air of
the fire all night; takes the whites of two eggs, beat it with your
isinglass, put them into your barrel and stir them about with a stick;
this quantity will do for four gallons; to four gallons you must have
two pounds of raisins shred, put them into your barrel, close it up,
but not too close at the first, when it is fine, bottle it.

313. _To make_ APRICOCK WINE.

Take twelve pounds of apricocks when full ripe, stone and pare them,
put the paring into three gallons of water, with six pounds of powder
sugar, boil them together half an hour, skim them well, and when it is
blood-war