4. Ginger Wine.
1-oz. Tartaric acid, 5-drms. or 6d. worth (or more) essence of ginger, 2-drms. capsicum, 1-oz. burnt sugar, 2-lbs. lump sugar, 5-qts. boiling water.
Dissolve the sugar in the boiling water, when nearly cold add the other things (which should have been mixed together in a jar), and stir often until cold. Bottle and cork.