e gallons to every gallon of cold
spring-water, let them steep a fortnight or more, squeeze out the
liquor and barrel it in a vessel fit for it; first fume the vessel
with brimstone; don't stop it up till the hissing is over.

_To make Quince Wine_;--Take your quinces when they are thorough ripe,
wipe off the fur very clean; then take out the cores and bruise them
as you do apples for cyder, and press them, and to every gallon of
juice put two pounds and a half of fine sugar, stir it together till
'tis dissolved; then put it in your cask, and when it has done working
stop it close; let it stand till March before you bottle it. You may
keep it two or three years, it will be better.

_To make Plumb Wine_:--Take twenty pounds of Malaga raisins, pick,
rub, and shred them, and put them into a tub; then take four gallons
of fair water and boil it an hour, and let it stand till 'tis
blood-warm; then put it to your raisins; let it stand nine or ten
days, stirring it once or twice a day, strain out your liquor, and mix
with it two quarts of damson juice, put it in a vessel, and when it
has done working, stop it close; at four or five months bottle it.

_To make Birch Wine_:--In March bore a hole in a tree, and put in a
faucet, and it will run two or three days together without hurting the
tree; then put in a pin to stop it, and the next year you may draw as
much from the same hole; put to every gallon of the liquor a quart of
good honey, and stir it well together, boil it an hour, scum it well,
and put in a few cloves, and a piece of lemon-peel; when 'tis almost
cold, put to it so much ale-yeast as will make it work like new ale,
and when the yeast begins to settle, put it in a runlet that will
just hold it: so let it stand six weeks or longer if you please; then
bottle it, and in a month you may drink it. It will keep a year or
two. You may make it with sugar, two pounds to a gallon, or something
more, if you keep it long. This is admirably wholesome as well as
pleasant, an opener of obstructions, good against the phthisick, and
good against the spleen and scurvy, a remedy for the stone, it will
abate heat in a fever or thrush, and has been given with good success.

_To make Sage Wine_:--Boil twenty-six quarts of spring-water a quarter
of an hour, and when 'tis blood-warm, put twenty-five pounds of Malaga
raisins pick'd, rubb'd and shred into it, with almost half a bushel of
red sage shred, and a porringer of ale-yeast; stir