THE SCOTS GARDENER 



The cherries best for wine, are blackheart, and 

 morella. I think the red geen most excellent. 



Of goosberries the great crystal, and of currans 

 the great Dutch-red, also the red rasp are the 

 best. 



To have ail of liquorish, slice it very small, and 

 powr water on it when at boyl ; then cover it close 

 till next day ; powr off this wort, and more hot 

 water on to stand so long as to search it thoroughly; 

 add your worts together, and boyl them with a little 

 dry worm-wood, or Carduus benedictus : but the 

 greatest difficulty is to barme it when cold, as wort 

 of malt : yet the stronger you make it, the easier 

 it will take. Or if you have the conveniency of 

 settlings of good wort of malt to boyl with it, that 

 will facilitate the work. 



To have good metheglin,take one part of clarified 

 hony, and eight parts of pure water, and boyl well 

 together in a copper vessel till the consumption of 

 one half ; but while it boyls, take off the scum, and 

 when done boyling, and it begins to cool, tun it up, 

 and it will work of it self; as soon as done working, 

 stop it very close. Some advise to bury it under 

 ground three moneths, and that to make it lose 

 both smell and taste of hony and wax, and taste 



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