made Plain and Eajy. 293 
half of white fugar, ftir it well together, and put it into your 
yell'd. To every fix gallons put in a quart of brandy, and let 
it ftand fix weeks. If it is fine, bottle it; if it is not, draw it 
off as clear as you can, into another veffd or large bottles ; and 
in a fortnight, bottle it in fmall bottles. 
T0 make cherry wine . 
PULL your cherries when full ripe off the ftalks, and preff 
them through a hair fieve. To every gallon of liquor put two 
pounds of lump fugar beat fine, ftir it together and put it into a 
veffel, it muff be full ; when it has done working and making 
any noife, ffop it clofe for three months, and bottle it off. 
To make birch wine . 
THE feafon for procuring the liquor from the birch-trees is 
in the beginning of March, while the fap is rifing, and before the 
leaves {hoot out; for when the fap is come forward, and the 
leaves appear, the juice, by being long digefted in the bafk, 
grows thick and coloured, which before was thin and dear* 
The method of procuring the juice is, by boring holes in the 
body of the tree, and putting in foffets,' which are commonly 
.made of the branches of elder, the pith being taken out. You 
may without hurting the tree, if large, tap it it feveral places, 
four or five at a time, and by that means fave from a good many 
trees feveral gallons every day ; if you have not enough in one 
day, the bottles in which it drops muft be cork’d clofe, and ro- 
fined or waxed; however, make ufe of it as foon as you can. 
Take the fap and boil it as long as any feum rifes, fkimming 
it all the time : to every gallon of liquor put four pounds of good 
fugar, the thin peel of a lemon, boil it afterwards half an hour, 
fkimming it very well, pour it into a clean tub, and when it is 
aim oft cold, fet it to work with yeaft fpread upon a toaft, let 
it ftand five or fix days, ftirring it often ; then take fuch a cafk 
as will hold the liquor, fire a large match dipt in brimftone, and 
throw it into the caik, flop it clofe till the match is extinguifhed, 
tun your wine, lay the bung on light till you find it has done 
working; flop it clofe and keep it three months, then bottle it off. 
To make quince wine. 
GATHER the quinces when dry and full ripe ; take twenty 
large quinces, wipe them clean with a coarfe cloth, and grate 
them with a large grate or rafp as near the core as you can, Tut 
none of the core ; boil a gallon of fpring-water, throw in your 
quinces, let it boil foftly about a quarter of an hour, then ftrain 
jtfiem well into an earthen pan on two pounds of double 
U 3 refined 
