Orange Wine.
Take six gallons of water, and twelve pounds of Lisbon sugar, the whites of six eggs well beaten; let all boil together, then put it into a large preserving pan, with the juice of half a hundred of oranges, twelve lemons, and the rinds of twelve oranges: give all a boil together, then put it into a barrel with ten quarts of Rhenish wine, and a pint and a half of good yeast; let it work well for a week, then stop it up for a month, and bottle it up.
Damascene Wine.
To every gallon of water; put two pounds and a half of sugar, which you must boil and skim well: to every gallon of this, put five pints of damascenes stoned; let it boil, then put it into a cask: work it three or four days, then stop it up for use.
Gooseberry Wine.
To every three pounds of ripe gooseberries, put a pint of spring water, bruise your fruit; put it into a tub, and pour the water on them; let them stand a whole day, then to every three pounds of fruit, put a pound of moist sugar: stir it till the sugar is dissolved, and let it stand twenty-four hours more; then skim the head clear off, and put the liquor into a cask; let it work three or four days before you stop it up: let it remain four months before you bottle it, and if it is not fine, let it stand in bottles till it is, and then rack it off into other bottles.
Cowslip Wine.
To six gallons of water, allow thirty pounds of Malaga raisins; boil the water, and measure it out of your copper on your raisins: cut small and put into a tub; let them work together twelve hours, at the end of that time strain off, and press the raisins hard, to extract the essence; then take a little good yeast, and mix it with some lemon syrup, put in two pecks of cowslips, and let your ingredients work together for three days, stirring them twice a day; then stop it up, and bottle off in three months.
Birch Wine.
Allow to every gallon of birch water, two pounds of sugar; boil it half an hour, skim it well, let it stand a little; then pour it off the grounds, work it well with yeast, before you put it into your cask, and smoke the cask with brimstone.