es and stone them, four quarts of water, and
two pounds of sugar, skim and boil the water and sugar, then put in the
cherries, let them have one boil, put them into an earthen pot till the
next day, and set them to drain thro' a sieve, then put your wine into
a spigot pot, clay it up close, and look at it every two or three days
after; if it does not work, throw into it a handful of fresh cherries,
so let it stand six or eight days, then if it be clear, bottle it up.

321. _To make_ CHERRY WINE _another Way_.

Take the ripest and largest kentish cherries you can get, bruise them
very well, stones and stalks altogether, put them into a tub, having a
tap to it, let them stand fourteen days, then pull out the tap, let the
juice run from them and put it into a barrel, let it work three or four
days, then stop it up close three or four weeks and bottle it off.

The wine will keep many years and be exceeding rich.

322. _To make_ LEMON DROPS.

Take a pound of loaf sugar, beat and sift it very fine, grate the rind
of a lemon and put into your sugar; take the whites of three eggs and
wisk them to a froth, squeeze in some lemon to your taste, beat them
for half an hour, and drop them on white paper; be sure you let the
paper be very dry, and sift a little fine sugar on the paper before you
drop them. If you would have them yellow, take a pennyworth of
gumbouge, steep it in some rose-water, mix to it some whites of eggs
and a little sugar, so drop them, and bake them in a slow oven.

323. _To make_ Gooseberry Wine _another Way_.

Take twelve quarts of good ripe gooseberries, stamp them, and put to
them twelve quarts of water, let them stand three days, stir them twice
every day, strain them, and put to your liquor fourteen pounds of
sugar; when it is dissolved strain it through a flannel bag, and put it
into a barrel, with half an ounce of isinglass; you must cut the
isinglass in pieces, and beat it whilst it be soft, put to it a pint of
your wine, and let it stand within the air of the fire; take the whites
of four eggs and beat them very well to a froth, put in the isinglass,
and whisk the wine and it together; put them into the barrel, clay it
close, and let it stand whilst fine, then bottle it for use.

324. _To make_ Red Curran Wine _another Way_.

Take five quarts of red currans, full ripe, bruise them, and take from
them all the stalks, to every five quarts of fruit put a gallon of
water; when you have you