To every gallon of water, put five pounds of Malaga, or Belvidere slit raisins; let them soak in the water for a fortnight, stirring them every day, then strain it through a sieve, and put it into a cask: to every gallon of liquor, allow a pint of French brandy; work it well, and let it remain stopped up close for four months, before you bottle it.
To make Sage Wine.
Boil twenty-six quarts of water, with twenty-five pounds of Malaga raisins cut small; then put it into a tub with two pecks of red sage, and half a pint of yeast; let all work well, then put it into a cask, let it remain a week before you stop it up, and two months before you bottle it up.
To make Clear Wine.
Take half a pound of hartshorn, and dissolve it in cyder; and if it be for cyder, Rhenish wine, or any other liquor, this quantity is enough for a hogshead.
To make Mead.
To five quarts of honey, allow forty quarts of water, eighteen races of ginger, and one handful of rosemary; boil them together for three hours, and skim it perpetually: when it is cold, put your yeast to it, and it will be fit to bottle in eight or ten days.
To make White Mead.
Take three gallons of water, and one quart of honey, and if it be not strong enough, add more honey; boil it for an hour, then put it into a tub with ginger, and spice, the whites of eight eggs to it, work it well with yeast, and when you perceive it is done working, bottle it off for use.