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?i^oine
J»a5e
WLintu
boil
with
a
sprig
of
flowered
clary
in
it;
the
apricocks
make
marmalade,
and
are
very
good
for
preserves.
BALM
WINE
Take
ten
pounds
of
sugar,
six
quarts
of
water,
boil
it
gently
for
two
hours
;
skim
it
well
and
put
it
into
a
tub
to
cool.
Take
three-quarters
pound
of
the
tops
of
balm,
bruise
them,
and
put
them
into
a
barrel
with
a
little
new
yeast,
and
when
the
liquor
is
cold,
pour
it
on
the
balm.
Stir
it
well
to-
gether,
and
let
it
stand
twenty-four
hours,
stirring
it
often.
Then
close
it
up
and
let
it
stand
six
weeks.
Then
rack
it
off
and
put
a
lump
of
sugar
into
every
bottle.
Cork
it
well,
and
it
will
be
better
the
second
year
than
the
first.
TO
MAKE
BARLEY
WINE
Take
one-half
pound
of
French
barley
and
boil
it
in
three
waters,
and
save
three
pints
of
the
last
water,
and mix
it
with
one
quart
of
white
wine,
one-half
pint
of
borage
water,
as
much
clary
water,
a
little
red
rose-water,
the
juice
of
five
or
six
lemons, three-quarters
pound
of
fine
sugar,
the
thin
yellow
rind
of
a
lemon.
Brew
all
these
quick
together,
run
it
through
a
strainer,
and
bottle
it
up.
It
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