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GIGGLE WATER
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Then slice some other figs and let them simmer over a
fire in water until they are reduced to a kind of pulp.
Then strain out the water, pressing the pulp hard and
pour it as hot as possible on the figs that are imbrued in
the wine. Let the quantities be nearly equal, but the water
somewhat more than the wine and figs. Let them stand
24 hours, mash them well together, and draw off what will
run without squeezing. Then press the rest, and if not
sweet enough add a sufficient quantity of sugar to make
it so. Let it ferment, and add to it a little honey and
sugar candy, then fine it with white of eggs, and a little
isinglass, and draw it off for use.
222. TO MAKE FRONTIGNAC WINE
Take 3 gallons of water, 6 pounds of white sugar, and
3 pounds of raisins of the sun cut small; boil these to
gether an hour. Then take of the flowers of elder, when
they are falling, and will shake off, the quantity of half
a peck; put them in the liquor when it is almost cold.
The next day put in 3 spoonfuls of syrup of lemons and
2 spoonfuls of ale-yeast, and 2 days after put it in a
vessel that is fit for it, and when it has stood 2 months,
bottle it off.
223. TO MAKE GOOSEBERRY WINE
Boil 4 gallons of water, and Y2 pound of sugar an
hour, skim it well, and let it stand till it is cold. Then to
every quart of that water, allow pounds of goose-