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H^ome
iPtaire
Wiinm
off
the
liquor,
strongly
press
the
juice
and
moisture
out
of
the
herb
into
the
barrel
or
vessel,
and
put
the
liquor
up
again.
Then
put
a
little
new
yeast
to
it,
and
suffer
it
to
ferment
three
days,
covering
the
bung
or
vent
with
a
piece
of
bread
spread
over
with
mustard-seed,
downward,
in
a
cool
place,
and
let
it
continue
till
it is
fine
and
drinks
brisk.
Drain
off
the
finest
part,
leaving
only
the
dregs
behind;
afterward
add
more
herb
and
ferment
it
with
whites
of
eggs,
flour,
and
fixed
nitre,
very
nice,
or
the
juice
of
green
grapes,
if
they
are
to
be
had,
to
which
add
six
pounds
of
syrup
of
mustard,
all
mixed
and
well
beaten
together,
to
refine
it
down,
and
it
will
drink
brisk,
but
it
is
not
very
pleasant,
being
here
inserted
among
artificial
wines
rather
for
the
sake
of
health
than
for
the
delightfulness
of
its
taste.
SHERBET
In
one
quart
of
water
boil
six
or
eight
sticks
of
rhubarb
ten
minutes
;
strain
the
boiling
liquor
on
the
thin-shaved
rind
of
a
lemon.
Add
two
ounces
of
clarified
sugar
with
a
wine-glass
of
brandy.
Stir
the
above,
and
let
it
stand
five
or
six
hours
be-
fore
using.
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