#94 The Art of Cookery , 
Refined fugar, pare the peel off two large lemons, throw in and 
Squeeze the juice thro’ a fleve, ftir it about till it is very cool, 
then toaft a little bit of bread very thin and brown, rub a little 
yeaftonit, let itftand clofe covered twenty-four hours, then ta'k§ 
out the toaft and lemon, put it up in a caig, keep it three 
months, and then bottle it. If you make a twenty gallon cafk, 
let it ftand fix months before you bottle it ; when you ftrain your 
ijuinpcsj you are to wring them hard in a coarfe cloth, 
j to make cowjlip or clary wine, 
TAKE fix gallons of water, twelve pounds of fugar, the juice 
of fix lemons, the whites of four eggs beat very well, put ail 
together in a kettle, let it boil half an hour, fkim it very well; 
take a peck of cowflips ; if dry ones, half a peck ; put them into 
a tub with the thin peeling of fix lemons, then pour on the 
boiling liquor, and ftir them about; when aimoft cold, put in a 
thin toaft baked dry and rubbed with yeaft. Let it ftand two or 
three days to work. If you put in before you tun it fix ounces 
of fyrup of citron or lemons, with a quart of Rhenifh wine, it 
will be a great addition ; the third day ftrain it off, and fqueeze 
the qowflips through a coarfe cloth, then ftrain it through a 
flannel bag, and turn it up, lay the bung loofe for two or three 
days to fee if it works, and if it don’t, hung it dpwn tight; let 
It ftand three months, then bottle it. 
To make turnip wine . 
TAKE a good many turnips, pare them, flice them, put them 
In a cyder-prefs, and prefs out all the juice very well. To every 
gallon of juice have three pounds of lump fugar, have a veffel 
ready, juft big enough to hold the juice, put your fugar into a 
veffel, and alfo to every gallon of juice half a pint of brandy. 
Pour in the juice, and lay fomething over the bung for a week, 
to fe^ if it works. If it does, you mu ft not bung it down till it 
has done working ; then ftop it clofe for three months, and draw 
it off into another veffel. When it is fine, bottle it off. 
To make rafpberry wine . 
TAKE fome fine rafpberries, bruife them with the back of 
a fpqon, then ftrain them through a flannel bag into aftone jar. 
To each quart of juice put a pound of double-refined fugar, 
ftir it well together, and cover it clofe; let it ftapd three days,^ 
then pour jt off clear. To a quart of juice put two quarts of 
white wine, bottle it off; it will be fit to drink in a week. 
Brandy made thus is a very fine dram, and a much better way 
than lieeping the rafpberries. 
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