$$0 Appendix to the Art of Cookery . 
fyrup boiled a little, and clean fkimmed, dry your pippins with & 
clean cloth, throw them into your fyrup ; take them off the firg 
& little, and then fet them on again, let them boil as faff as you 
poflibly can, having a clear fire under them, till they jelly; you 
rriuft take them off fometimes and (hake them, but ftir them not 
with a fpoon ; a little before you take them off the fire, fqueez© 
the juice of a lemon and orange into them, which muff be firft 
palled a tiffany ; give them a boil -or two after, fo take them up 9 
elfe they will turn red. At the firft putting of your fugar in, al¬ 
low a little more for this juice; you may boil orange or lemon 
peel very tender in fpring-water, and cut them in thin long pieces, 
and then boil them in a little fugar and water, and put them in 
the bottom of your glaffes; turn your pippins often, even in the 
boiling. 
How to make blackberry wine. 
TAKE your berries when full ripe, put them into a largs 
veffel of wood or ftone, with a fpicket in it, and pour upon them 
as much boiling water as will juft appear at the top of them ; 
as foon as you can endure your hand in them, bruife them very 
well, till all the berries be broke ; then let them ftand clofe co¬ 
vered till the berries be well wrought up to the top, which ufu- 
ally is three or four days ; then draw off the clear juice into ano¬ 
ther veil'd ; and add to every ten quarts of this liquor one pound 
of fugar, ftir it well in, and let it ftand to work in another vef- 
fel like the firft, a week or ten days; then draw it off at the 
fpicket through a jelly-bag, into a large veffel; take four ounces 
of ifinglafs, lay it in fteep twelve hours in a pint of white wine: 
the next morning boil it till it be all diflblved, upon a flow fire; 
then take a gallon of your blackberry juice, put in the diffolved 
ifinglafs, give it a boll together, and put it in hot. 
The left way to make raiftn wine . 
TAKE a dean wine or brandy bogfhead ; take great care it 
is very fweet and clean, put in two hundred of raifins, ftalks and 
all, and then fill the veffel with fine clear fpring-water : let it 
ftand till you think it has done biffing ; then throw in two quarts 
of fine French brandy ; put in the bung fiightly, and in about 
three weeks or a month, if you are fure it has cone fretting, flop 
it down clofe: let it ftand fix months, peg it near the top, and if 
you find it very fine and good, fit for drinking, bottle it off, or 
elfe flop it up again, and let it ftand fix months longer. Itftiould 
ftand fix months in the bottle; this is by much the beft way o£ 
making 
