178 A GARDEN OF HERBS 



than Blood-warm to make it ferment ; or you may put the 

 yeast to it for the same purpose. From The Receipt Book of 

 John Nott, Cook to the Duke of Bolton, 1723. 



RAISIN WINE. Take twelve pounds of Raisins of the Sun 

 and stone them, six pounds of White sugar, the juice of a 

 dozen Lemons and the peels of six, put them into a pot with 

 a cover with twelve gallons of water, let them boil for half 

 an hour; then take them off the Fire, and let them stand 

 close covered for three or four Days, stirring it twice a day, 

 then strain it and bottle it up close for use, but do not fill 

 the Bottles quite full, lest it should break them, set them in a 

 cool place, and in a Fortnight's time you may drink it. If 

 you make your wine when they are in season you may add 

 cowslips or clove-gillyflowers. Ibid. 



MORELLO WINE. Take twenty-four Pound of Morello 

 Cherries pull off the stalkes, and bruise them so that the 

 stones may be broken, press out the juice and put it to nine 

 or ten gallons of White- Wine. Put the skins and the stones 

 in a Bag and let them be hung in a Cask so as not to touch 

 the bottom of it and let it stand for a month or more. You 

 may also put in spices if you please but the wine will be very 

 pleasant without them. Ibid. 



MUM. Take thirty-two gallons of water, boil it till a third 

 part is wasted, brew it according to Art with three Bushels 

 and a half of Malt, half a Bushel of ground Beans, and half 

 a Bushel of Oatmeal when you put it into your Cask do not 

 fill it too full and when it begins to work, put in a pound and 

 a half of the inner rind of Fir, half a pound of tops of Fir 

 and Birch instead of the inward Rind. Our English Mum- 

 makers use Sassafras and ginger, the Rind of Walnut Tree, 

 Elecampane Root, Water Cresses, and Horse Radish root 

 rasp'd, Betony, Burnet, Marjoram, Mother of Thyme, 

 Pennyroyal of each a small handful, Elder-flowers a handful, 

 of Blessed Thistle a handful, of Barberries bruised half an 

 ounce, of Cardamums bruised an ounce and a half. All 

 these ingredients are to be put in when the liquor has wrought 



