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I^ome
JWa^tre
WLimn
boiling
two
hours
;
then
strain
it
through
a
hair
sieve,
and
set
it
a
coohng,
and
when
it
is
cold
as
wort
should
be,
put
a
small
quantity
of
yeast
to
it
on a
toast,
or
in
a
dish.
Let
it
stand
all
night
working;
then
bruise
one-half
peck
of
cowslips,
put
them
into
your
vessel,
and
your
liquor
upon
them,
adding
three
ounces
of
syrup
of
lemons.
Cut
a
turf
of
grass
and
lay
on
the
bung;
let
it
stand
a
fortnight,
and
then
bottle
it.
Put
your
tap
into
your
vessel
before
you
put
your
wine
in,
that
you
may
not
shake
it.
COWSLIP
OR
CLARY
WINE,
NO.
2
The
best
method
of
making
these
wines
is
to
put
in
the
pips
dry,
when
the
fermenta-
tion
of
the
wine
has
subsided.
This
method
is
preferred
for
two
reasons:
first,
it
may
be
performed
at
any
time
of
the
year
when
lemons
are
cheapest,
and
when
other
wine
is
making;
second,
all
waste
of
the
pips
is
avoided.
Being
light,
they
are
sure
to
work
over
if
put
in
the
cask
while
the
wine
is
in
a
state
of
fermentation.
Boil
fourteen
pounds
of
good
moist
sugar
with
five
gal-
lons
of
water,
and
one
ounce
of
hops.
Shave
thin
the
rinds
of
eight
lemons
or
Seville
oranges,
or
part
of
each;
they
must
be
put
in
the
boil
the
last
quarter
of
an
hour,
or
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