59 / 158
^mm
iWaJrt
WLimu
ENGLISH
FIG
WINE
Take
the
large
blue
figs
when
pretty
ripe,
and
steep
them
in
white
wine,
having
made
some
slits
in
them,
that
they
may
swell
and
gather
in
the
substance
of
the
wine.
Then
slice
some
other
figs
and
let
them
simmer
over
a
fire
in
water
until
they
are
reduced
to
a
kind
of
pulp.
Then
strain
out
the
water,
pressing
the
pulp
hard and pour
it
as
hot
as
possible
on
the
figs
that
are
imbrued
in
the
wine.
Let
the
quantities
be
nearly
equal,
but
the
water
somewhat
more
than
the
wine
and
figs.
Let
them
stand
twenty-four
hours,
mash
them
well
together,
and
draw
oiT
what
will
run
without
squeezing.
Then
press
the
rest,
and
if
not
sweet
enough
add
a
sufficient
quantity
of
sugar
to
make
it
so.
Let
it
fer-
ment,
and
add
to
it
a
httle
honey
and
sugar
candy,
then
fine
it
with
white
of
eggs,
and
a
little
isinglass,
and
draw
it
off
for
use.
TO
MAKE
FRONTIGNAC
WINE
Take
three
gallons
of
water,
six
pounds
of
white
sugar,
and
three
pounds
of
raisins
of
the
sun
cut
small
;
boil
these
together
an
hour.
Then
take
of
the
flowers
of
elder,
when
they
are
falling,
and
will
shake
off,
the
quantity
of
half
a
peck;
put
them
in
the
liquor
when
it is
almost
cold.
The
next
day
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