X-j 6 Of making other forts of Wines. 
Thus may many Hog (heads foon be ob¬ 
tain’d : Poor people will (where Trees are 
plenty ) draw it for two pence or three 
pence the Gallon. Toevery Gallon where¬ 
of, add a pound of refined Sugar, and boyl 
it about a quarter or half an hour ; then 
fet it to cool, and add a very little Yeft ■ 
to it, and it will ferment, and thereby 
purge it felf from that little drofs the Li¬ 
quor and Sugar can yield : then put it in a 
Barrel, and add thereto a fmall proportion 
of Cinnamon and Mace bruited, about half 
an ounce of both to ten Gallons ; then (top 
it very dole, and about a month after bot¬ 
tle it; and in a few days you will have a 
moft delicate brisk Wine of a Flavour like 
unto Rhenijh. Its Spirits are fo volatile, 
that they are apt to break the Bottles, un- 
ids placed in a Refrigeratory, and when 
poured out, it gives a white head in the 
GlaG. This Liquor is notoflpng duration, 
unlefs preferved very cool. 
Inftead of every pound of Sugar, if you 
, add a quart of Honey and boyl it as before, 
and adding Spice, and fermenting it as you 
(hould do Metheglin , it makes an admired 
Drink, both pleafant and medicinable. ( 
u 4 le brewed of this Juice or Sap, is e- 
fteem’d very wholefome, 
1 
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