CHAP. XVIL 
Of made-wines, brewing* French bread* &c* 
To make raifin wine . 
TAKE two hundred of raiiins, ftaiks and all, and put them 
into a large hogfhead, fill it up with water, let them fteep a fort¬ 
night, ftirring them every day ; then pour off all the liquor, and 
drefs the raifinSi Put both liquors together in a nice dean, 
veffel that will juft hold it, for it muft be full; let it Hand till it 
has done hifling, or making the lead noife, then flop it ciofe 
and let it ftand fix months* Peg it, and if you find it quite clear 
rack it off into another veffel; flop it ciofe, and let it ftand three 
months longer; then bottle it, and when you ufeit* rack it off 
into a decanter* 
To make elder wine . 
PICK the elder berries when full rip£, put them into a ftone 
^ar, and fet them in the oven* or a kettle of boiling water till the 
jjar is hot through; then take them out and drain them through 
a coarfe cloth, wringing the berries, and put the juice into a 
clean kettle: to every quart of juice put a pound of fine Lifbon 
fugar, let it boil and fkim it well. When it is clear and fine, 
poiir it into ajar; when cold, cover it ciofe, and keep it till you 
make raifin wine : then when you tun your wine, to every gal¬ 
lon of wine put half a pint of the elder fyrup, 
To make orange wine a 
TAKE twelve pounds of the beft powder fugar, with the whites 
of eight or ten £ggs well beaten, into fix gallons of fpring-wla- 
fcer, and boil th»ee quarters of an hour. When it is cold, put 
into it fix fpoonfuls of yeaft* and alfo the juice of twelve lemons, 
which being pared n lift ftand with two pounds of white fugar 
in & tankard, and in the morning fkim off the top, and then put 
if into the water ; then add the juice and rinds of fifty oranges, 
but not the white parts of the rinds, and fo let it work all toge¬ 
ther two days and two nights; then add two quarts of Rhenifh 
or white wine, and put it into your veffel. 
To make orange wine tyith rai/ins. 
TAKE thirty pounds of newMalagaraiilns picked dean, chop 
them final!, you muft have twenty large Seville oranges, ten 
of them you muft pare as thin as for preferving ; boil about eight 
gallons of foft waiter till a third part be eonfumed, let it cool a 
U;a little. 
