CONTENT S; 
C H A R XVII. 
Of made wines , brewings French breads muffins , 
P a g- 
T O make raifln wine 291 
Elder wine ib 
Orange wine ib 
Orange wine with raifins ib 
To make elder-flower wine, very 
292 
ib 
ib 
^93 
ib 
ib 
294 
ib 
ib 
29$ 
like Frontiniac 
Goofeberry wine 
Currant wine 
Cherry wine 
Eirch wine 
Quince wine 
Cowflip or clary wine 
Turnip wine 
Rafpberry wine 
Rules for brewing 
„ f „ f „ P a £“ 
The bell thing for roped beer 296 
When a barrel of beer is turn’d 
four 297 
To make white bread after the 
London way ib 
French bread ib 
Muffins and oatcakes 298 
A receipt for making bread with¬ 
out barm, by the help of a 
leaven 299 
A method to preferve a large 
flock cf yeafl, which will keep 
and be of ufe for feveral 
months, either to make bread 
or cakes 300 
CHAP. XVIIL 
Jarring cherries , and preferves , &c„ 
pag.' 
T O la? cherries, lady North’s 
way 300 
301 
the 
ib 
ib 
ib 
3°2 
ib 
3 ° 3 
ib 
rofes, 
ib 
ib 
ib 
3°4 
ib 
To dry cherries 
To preferve cherries with 
leaves and flalks green 
To make orange marmalade 
White marmalade 
To preferve oranges whole 
To make red marmalade 
Red quinces whole 
jelly for the quinces 
To make conferve of red 
or any other flowers 
Conferve of hips 
To make fyrep of rofes 
Syrup of citron 
Syr op of clove gilliflowers 
pag. 
Syrup of peach blofloms 304 
Syrup of quinces ib 
To preferve apricots ib 
To preferve damfons whole 
„ 305 
To candy any fort of flowers ib 
To preferve goofeberries whole, 
without ftoning ib 
To preferve white walnuts 306 
To preferve walnuts green ib 
To preferve the large green 
plumbs 307 
A nice way to pteferve peaches 
ib 
A fecond way to preferve peaches 
ib 
To make quince cakes ib 
CHAP, 
