east, according
to the quantity of your mead, and let it work two nights and a day. To
every gallon put in a large lemon, pare and strain it, put the juice
and peel into your tub, and when it is wrought put it into your barrel;
let it work for three or four days, stir twice a day with a thible, so
bung it up, and let it stand two or three months, according to the
hotness of the weather.

You must try your mead two or three times in the above time, and if you
find the sweetness going off, you must take it sooner.

317. _To make_ CYDER.

Draw off the cyder when it hath been a fortnight in the barrel, put it
into the same barrel again when you have cleaned it from the grounds,
and if your apples were sharp, and that you find your cyder hard, put
into every gallon of cyder a pound and half of sixpenny or five-penny
sugar; to twelve gallons of this take half an ounce of isinglass, and
put to it a quart of cyder; when your isinglass is dissolved, put to it
three whites of eggs, whisk them altogether, and put them into your
barrel; keep it close for two months and then bottle it.

318. _To make_ COWSLIP WINE.

Take two pecks of peeps, and four gallons of water, put to every gallon
of water two pounds and a quarter of sugar, boil the water and sugar
together a quarter of an hour, then put it into a tub to cool, put in
the skins of four lemons, when it is cold bruise your peeps, and put
into your liquor, add to it a jill of yeast, and the juice of four
lemons, let them be in the tub a night and a day, then put it into your
barrel, and keep it four days stirring, then clay it up close for three
weeks and bottle it. Put a lump of sugar in every bottle.

319. _To make_ RED CURRAN WINE.

Let your currans be the best and ripest you can get, pick and bruise
them; to every gallon of juice add five pints of water, put it to your
berries in a stand for two nights and a day, then strain your liquor
through a hair sieve; to every gallon of liquor put two pounds of
sugar, stir it till it be well dissolved, put it into a rundlet, and
let it stand four days, then draw it off clean, put in a pound and a
half of sugar, stirring it well, wash out the rundlet with some of the
liquor, so tun it up close; if you put two or three quarts of rasps
bruised among your berries, it makes it taste the better.

You may make white curran wine the same way, only leave out the rasps.

320. _To make_ CHERRY WINE.

Take eight pounds of cherri