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^omt
ittatrr
imintu
days,
stirring
it
twice
every
day;
you
must
keep
it
covered
close
all
the
while.
Then
strain
it
oif,
and
put
it
into
a
vessel,
and
about
one-quarter
peck
of
the
tops
of
clary,
when
it
is
in
blossom;
stop
it
close
for
six
weeks,
and
then
bottle
it
off.
In
two
or
three
months
it
is
fit
to
drink.
It
is
apt
to
have
a
great
sediment
at
bottom;
therefore
it
is
best
to
draw
it
off
by
plugs,
or
tap
it
pretty
high.
TO
MAKE
FINE
CLARY
WINE
To
five
gallons
of
water
put
twelve
and
one-half
pounds
of
sugar,
and
the
whites
of
six
eggs
well
beaten.
Set
it
over
the
fire,
and
let
it
boil
gently
near
an
hour;
skim
it
clean
and
put
it
in
a
tub,
and
when
it
is
near
cold,
then
put
into
the
vessel
you
keep
it
in
about
half
a
strike
of
clary
in
the
blossom,
stripped
from
the
stalks,
flowers
and
little
leaves
together,
and
one
pint
of
new
ale-yeast.
Then
put
in
the
liquor,
and
stir
it
two
or
three
times
a
day
for
three
days
;
when
it
has
done
working,
stop
it
up,
and
bottle
it
at
three
or
four
months
old,
if
it
is
clear.
CLOVER
WINE
Three
quarts
blossoms,
four quarts
boiling
water;
let
stand
three
days.
Drain,
and
to
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