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^omt
jWatie
Wiintu
hair
sieve,
add
eleven
pounds
of
good
Lisbon
sugar,
and
stir
it
well.
Put
the
pulp
of
the
fruit
into
a
gallon
more
water
;
stir
it
about
and
let
it
stand
twelve
hours.
Then
strain
to
the
above,
again
stirring
it;
cover
tlie
tub
with
a
sack.
In
a
day
or
two
the
wine
will
begin
to
ferment.
When
the
whole
sur-
face
is
covered
with
a
thick,
yeasty
froth,
begin
to
skim
it
on
to
a
sieve.
What
runs
through
may
be
returned
to
the
wine.
Do
this
from
time
to
time
for
several
days,
till
no
more
3^east
forms.
Then
put
it
into
the
cask.
IMITATION
OF
CYPRESS
WINE
To
five
gallons
of
water
put
five
quarts
of
the
juice
of
white
elderberries,
pressed
gently
through
a
sieve
without
bruising
the
seeds.
Add
to
every
gallon
of
liquor
one
and
one-half
pounds
of
sugar,
and
to
the
whole
quantity
one
ounce
of
sliced
ginger,
and
one-
half
ounce
of
cloves.
Boil
this
nearly
an
hour,
taking
off
the
scum
as
it
rises,
and
pour
in
an
open
tub
to
cool.
Work
it
with
ale
yeast
spread
upon
a
toast
of
bread
for
three
days.
Then
turn
it
into
a
vessel
that
will
just
hold
it,
adding
about
three-quarters
pound
bruised
raisins,
to
lie
in
the
liquor
till
drawn
off,
which
should
not
be
done
till
the
wine
is
fine.
50