in the Liquour a convenient time, 

 'till you perceive that they have gi- 

 ven it a defired taft and ftnell 5 thea 

 keep the thus perfumed Wine exact- 

 ly (topped in a cool place:According 

 to which way, I remember , that 

 (when I hit on the right proportion 

 of Ingredients, and kept them a due 

 time in infufion) I had many years 

 ago a Wine, which, being coloured 

 with Cocheneele^ or fome fiich tingeing 

 ingredient, was taken for good RaP- 

 berry-Wine, not onely by ordinary 

 perfons, but, among others, by a 

 couple of eminent Phyficians, one of 

 whom pretended to an extraordinary 

 criticalnefs of palate on fuch occa- 

 (ions, both of them wondering, how 

 at fuch an unlikely time of the yea^ 

 as I chofe to prefent them that Li- 

 quour among others, I could have 

 fuch excellent Rasberry- Wine: Some 

 of which (to add that by the by) I 

 found to preferve the fpecifick taft 

 two or three years after it was made* 



A 



