Half a gallon of ripe berries to a gallon of water; boil it half an hour; strain it through a sieve. To every gallon of liquor put three pounds of sugar; boil them together three quarters of an hour; when cold, put some yest to it; work it a week, and put it in barrel. Let it stand a year. To half a hogshead put one quart of brandy and three pounds of raisins.
Elder-flower Wine.
To six gallons of water put eighteen pounds of lump-sugar; boil it half an hour, skimming it all the time. Put into a cask a quarter of a peck of elder-flowers picked clean from the stalks, the juice and rinds of six lemons pared very thin, and six pounds of raisins. When the water and sugar is about milk warm, pour it into the cask upon these ingredients; spread three or four spoonfuls of yest upon a piece of bread well toasted, and put it into the cask; stir it up for three or four days only; when it has done working, bung it up, and in six or eight months it will be fit for bottling.
Sham Frontiniac.
To three gallons of water put nine pounds of good loaf-sugar; boil it half an hour; when milk-warm, add to it nearly a peck of elder-flowers picked clear from the stalks, the juice and peel of three good-sized lemons, cut very thin, three pounds of stoned raisins, and two or three spoonfuls of yest; stir it often for four or five days. When it has quite done working, bung it up, and it will be fit for bottling in five days.
Mixed Fruit Wine.
Take currants, gooseberries, raspberries, and a few rose-leaves, three pints of fruit, mashed all together, to a quart of cold water. Let it stand twenty-four hours; then drain it through a sieve. To every gallon of juice put three pounds and a half of Lisbon sugar; let it ferment; put it into a cask, but do not bung it up for some time. Put in some brandy, and bottle it for use.
Ginger Wine. No. 1.
With four gallons of water boil twelve pounds of loaf-sugar till it becomes clear. In a separate pan boil nine ounces of ginger, a little bruised, in two quarts of water; pour the whole into an earthen vessel, in which you must have two pounds of raisins shred fine, the juice and rind of ten lemons. When of about the warmth of new milk, put in four spoonfuls of fresh yest; let it ferment two days; then put it into a cask, with all the ginger, lemon-peel, and raisins, and half an ounce of isinglass dissolved in a little of the wine; in two or three days bung it up close. In three months it will be fit to bottle. Put into each bottle a little brandy, and some sugar also, if not sweet enough.