 Section 21 of the Complete Confectioner by Hannah Glass. This LibriVox recording is in the public domain. Bills of Fair. With a view of rendering this treatise on confectionery, a complete preceptor to the inexperienced, and the most useful and perfect work ever published on the subject, we here insert a few bills of fair for desserts or private families. Yet that being in some degree a thing depending upon the fancy, the season of the year for fruits, etc., it will be a difficult matter to please the taste of the experienced confectioner. However, recurring to the intention above stated, we shall endeavour to give them agreeable to the most approved methods, trusting at least that they will be found to be a guide to the young practitioner. Ice cream is a thing used in all desserts, as it is to be had both winter and summer, and in London is always to be had at the confectioners. It would be useless to give directions for grand desserts. Those who give such rich desserts either keep a proper person or have them of a confectioner, who not only has everything wanted, but every ornament to adorn it with, without being attended with the least inconvenience. Though it certainly is highly commendable in every young lady to attain perfection in this beautiful display of modern domestic refinement, if it be only with a view of giving instructions to her servants. For country-ladies it is a delightful amusement, both to make the sweetmeats and dress out a dessert, as it depends wholly on fancy and is attended with but little expense. A Bill of Fair, having as a centrepiece a large dish with figures and grass or moss about it and flowers only for shoe, surrounded by side dishes of peaches, lemon cream, plums, raspberry ice cream, nectarines, syllabubs, apricots, plain ice cream. A Bill of Fair, having as a centrepiece a dish or salva, a dish of jellies intermixed with wet sweetmeats, surrounded by side dishes of coloured wafers, peaches in brandy, heart biscuit, compote of chestnuts, white wafers, morella cherries in brandy, suboy biscuit, compote of pears. A Bill of Fair, having as a centrepiece high flowers, images, etc. dressed with grass, moss and other ornaments according to fancy, surrounded by side dishes of lemon cream in glasses, a gizzard cream, coloured sweetmeats in glasses, sponge biscuits, jellies, a floating island, wet sweetmeats in glasses, and rotafia drops. The above middle frame should be made either in three parts or five, all to join together which may serve on different occasions, on which suppose gravel walks, hedges and variety of different things as a little Chinese temple for the middle, or any other handsome ornament, which may be procured from the confectioners, and will serve year after year. The top, bottom and sides are to be set out with such things as are to be got, or the season of the year will allow, as fruits, nuts of all kinds, creams, jellies, whip-silla-bubs, biscuits, etc., and as many plates as you please, according to the size of the table. All this depends wholly on a little experience, and a good fancy ornament in a pretty manner. You must have artificial flowers of all sorts, and some natural ones out of a garden in summertime do very well intermixed. A bill of fare, having as a centrepiece, a dish only for shoe, with figures, etc., etc., surrounded by side dishes of, peaches, lemon cream, plums, raspberry cream, nectarines, syllabubs, apricots, and plain ice cream. A bill of fare, having as a centrepiece, one large dish in the middle of jellies, cream, and syllabubs, surrounded by side dishes of, fruit, ice cream, fruit, fruit, ice cream of different sorts, and fruit. A bill of fare, having as a centrepiece, sweetmeats, wet and dry, surrounded by side dishes of, dried apples, jellies and biscuits, chestnuts, stewed pears, jellies and biscuits, and almonds and raisins. A bill of fare, having as a centrepiece, wet and dry sweetmeats, and jellies, both red and white, intermixed, adorned with flowers, surrounded by side dishes of, pot oranges, stewed pippins with thick cream poured over them, pistachio nuts, ice cream, ratafia cakes, pears stewed purple with fine ratafia cream poured over them, walnuts, and ice cream. A bill of fare, having as a centrepiece, two salvers, one above another, whipped syllabubs and jellies, intermixed with crisp almonds and little ratafia cakes, one little one above all, with preserved orange or pineapples, little bottles with flowers to adorn it, and knick-knacks stewed about the salver, surrounded by side dishes of, fruit, ice cream, fruit, little cakes, fruit, almonds and raisins, ice cream of different colours, large sevill orange sliced with double refined sugar strewed over, fruit, and creams. A bill of fare, having as a centrepiece, a grand trifle, surrounded by side dishes of, stewed pippins, ice cream, little pot oranges, compote of chestnuts, non-pareils, ice creams, different colours, pistachio nuts, and compote of pears. A bill of fare, having as a centrepiece, a high salver with syllabubs, a little raised above, with a preserved orange or lemon, surrounded by side dishes of, fruit, jellies, fruit, almond creams, fruit, jellies, fruit, and almond flummary. A bill of fare, having as a centrepiece, two salvers, one above another, on the bottom one jellies, the top, a large glass cup, covered with raspberry cream, surrounded by side dishes of, blemange, stuck with almonds, whipped syllabubs, ice cream, dried cherries, almond flummary, whipped syllabubs, ice cream, and chestnuts. As to all sorts of little biscuits, almonds and knickknacks, thrown in the middle of the salver, or wet sweetmeats in little glasses, they may be intermixed, according to fancy. A bill of fare, having as a centrepiece, jellies, lemon cream, and sweetmeats, both wet and dry, piled upon salvers with crisp almonds and knickknacks, surrounded by side dishes of, golden pippins, whipped syllabubs, philberts, large oranges, sliced and sugar strewed over, non-pareils, ice cream, whipped syllabubs, blemange, plums, and chestnuts. A bill of fare, having as a centrepiece, jellies, surrounded by side dishes of, dried cherries, lemon cream, dried plums, grapes, almonds and raisins, almond flummary, pistachio nuts, and winter pears. A bill of fare, having as a centrepiece, whipped syllabubs, surrounded by side dishes of, peaches, jellies, nectarines, green gauges, almond flummary, walnuts, grapes, jellies, fine pears, cherries, creams, and filberts. A bill of fare, having as a centrepiece, floating island, surrounded by side dishes of, filberts, ice cream, dried plums, pears, walnuts, ice cream, different colours, non-pareils, and grapes. A bill of fare, having as a centrepiece, in the middle a high pyramid of one salver above another, the bottom one large, the next smaller, the top one less. These salvers are to be filled with all kinds of wet and dry sweetmeats in glass, baskets, or little plates, coloured jellies, creams, etc., biscuits, crisp almonds, and little knickknacks, and bottles of flowers, prettily intermixed. The little top salver must have a large preserved fruit in it, surrounded by side dishes of, clear jellies, ice cream, different colours, whip-sillabubs, lemon cream in glasses, golden pippins, blamange, stuck with almonds, almonds and raisins, clear jellies in glasses, whip-sillabubs, ice cream, different colours, lemon cream in glasses, pistachio nuts, blamange, stuck with almonds, and non-pareils. A bill of fare, having as a centrepiece, two large salvers in the middle, one above another, in the top, whipped-sillabubs, a garland of flowers raised above them, the bottom one filled with clear jellies. Surrounded by side dishes of, peaches, lemon cream in glasses, ice cream, walnuts, nitterines, golden pippins, almond flummary, stuck with almonds, pears, plums, lemon cream in glasses, ice cream, filberts, apricots, non-pareils, and almond flummary, stuck with almonds. Note you may alter the side plates as you think proper or with such fruit and things as you can get. A bill of fare, having as a centrepiece, a large dish of fruit of all sorts piled up and set out with green leaves. Surrounded by side dishes of, filberts, whipped-sillabubs, rotafia cakes, jellies, filberts, whipped-sillabubs, rotafia cakes, and jellies. A bill of fare, having as a centrepiece, jellies piled up on two salvers, a large glass in the middle. Surrounded by side dishes of, walnuts, rubberized cream, non-pareils, black and green grapes, filberts, gooseberry fool, pears, and green and black grapes. A bill of fare, having as a centrepiece, jellies and cream intermixed. Surrounded by side dishes of, walnuts, peaches and nectarines, plums, grapes, filberts, peaches and nectarines, currants, and grapes. A bill of fare, having as a centrepiece, two salvers, one above another, on the top, cream in a large bowl, the bottom, jellies. Surrounded by side dishes of, filberts, raspberries, gooseberries, small biscuits, black cherries, sugar, filberts, strawberries, currants, small biscuits, red cherries, and sugar. A bill of fare, having as a centrepiece, one large salver in the middle, filled with jellies and whipped-sillabubs, and a garland of flowers, meeting a lover. Surrounded by side dishes of, sugar in plates, almond flummary, stuck with almonds, pistachio nuts, small cheesecakes, sugar in plates, a basin of cream, rotafia cakes, and almond cream in cups. To make fine, sweet waters, take four pounds of damask rose water, of lavender water and spike water, three ounces each. The water of blossoms of lemons or oranges, the water of the blossoms of the myrtle tree, blossoms of jesamine and marjoram, of each half a pound. Add of storax calamita and Benjamin a dram each, and of musk half a scruple. Mingle them well together, and keep it in files well-stopped six days. Then distill it in Balnea Marie, and keep the water in a glass vessel 15 days in the sun, and it will be fit for use. Another way to make fine, sweet waters. Take of fresh flowers of rosemary, two pounds, damask rose water, two pounds, and a scruple of amber. Put these into a glass file well-stopped for ten days. Distill it in Balnea Marie, and keep it in a glass file, stopped very close. Another way to make fine, sweet waters. Take four pounds of the above-mentioned water, two pounds of damask rose water, and half a scruple of amber. Mix these together, keep them close-stopped in a file, and put it in the sun for a month, and it will be fit for use. Another way to make fine, sweet waters. Take four pounds of damask rose water, with six ounces of lavender water, three pounds of jessamine flowers, and half a scruple of fine musk. Keep them ten days in a vessel close-stopped. Distill it in Balnea Marie, and it will be extremely good. Another way to make fine, sweet waters. Take the peels of oranges and green citrons of each half an ounce, a scruple of cloves, and six ounces of the flowers of spike. Mix them all together with six pounds of damask rose water. Let it stand in a vessel covered for the space of ten days. Distill it in Balnea Marie, and it will be exceedingly good. Another way to make fine, sweet waters. Take two pounds of damask rose leaves, half a scruple of good amber, and beat them together. Set it upon hot embers two or three days, and steep them ten days in ten pounds of damask rose water. Then distill it, and let it stand in the sun fifteen days. Another way to make fine, sweet waters. Take sweet marjoram, lavender, rosemary, muskevee, mordill and balon, fine walnut leaves, damask roses and pinks of each a like quantity, and sufficient to fill the still. Then take of the best orange and damask rose powder and storex each two ounces. Strew one or two handfuls of the powder upon your herbs, and distill them with a slow fire. Tie a little musk in a piece of lawn, and hang it in the glass your water drops into. When it is all distilled, take out the cake, and mix them with the powders that are left. Lay them among your clothes, or with sweet oils, and burn them for perfumes. Take damask rose buds, and cut off the whites. Then take orange flower or rose water, where in benjamin, storex, lignum rhodium, civet and musk have been steeped. Dip some leaves therein, and stick a clove into every rose bud. Dry them betwixt two papers, and they will fall asunder. This perfume will last seven years. Another way to perfume roses. Take rose leaves, cut off the whites, and sprinkle them with the aforesaid water, putting some powder of cloves among them, and when dry, put them up in bags to sweeten your clothes. Another way to perfume roses. Take rose leaves, and as you pull them, lay them so that they touch not one another, turning them every day. When they are very dry, put them up in a wide mouth glass, and tie them up close. Roses thus dried will keep their perfect colour. 2. Make Orange Water Take the pairings of forty oranges of the best sort. Steep them in a gallon of sack, three days, and distill the sack and peels together in a limb-beck. If you wish to have it very strong, distill it in an ordinary rose water still. Put it into bottles, and drop in a little white sugar candy. Divide the oranges and sack twice. 2. Make Perfumed Water Take three handfuls of the tops of young lavender, and as much of the flowers of woodbine full ripe and plucked from the stalks. Then take as much oris root as two walnuts and a half, an orange peel dried, and as much calamus as one walnut, and beat them all together. 2. Make Rose Cake to Burn for Perfume Take three ounces and a half of Benjamin. Steep it three or four days in damask rose water, then of rose leaves half a pound, and beat them as small as for conserve, and put the Benjamin into it with half a quarter of an ounce of musk, and as much civet. Beat them all together, and make them up in cakes. Then put them between two rose leaves, lay them upon papers in a place where there is no fire, and turn them often into dry papers. When you use them, lay one on a coal, minding it is not too hot. 2. Make Hungry Water Take a quantity of rosemary flowers, and put them into a wide-mouthed glass. Put to them as much spirit of sac as will taste strong of the flowers. Cork them close, and let them stand ten days at least, stirring frequently. Then distill this water in a limb-back, and keep it for use. 2. Make Lavender Water This water may be made by putting a quart of the spirit of wine into the essence, and proceeding as with other waters. 2. Make Ratafia Take what quantity of brandy you choose, putting to every gallon a quart of the best orange flower water and a quart of good French wine. The brandy must be very fine, and of a good age. Put in about 400 apricot stones and a pound and a quarter of white sugar candy. Crack the stones and put them, with the shells, into a bottle. Stop it very close. Seal it down, and put it in the sun for six weeks. Take it in every night, observing to shake it well. Let it settle, and rack it off when it is perfectly fine. 2. Make Plague Water Take Rosasolus, Agrimony, Betony, Scabius, Centauri Tops, Scordium, Balm, Rue, Wormwood, Mugwort, Celandine, Rosemary, Marigold Leaves, Brown Sage, Burnett, Carduous, and Dragons, of each a large handful. Angelica, P&E, Tormentil, and Elecampane roots, and Licorice, of each one ounce. Cut the herbs, slice the roots, and put them all into an earthen pot. Add to them a gallon of white wine, and a quart of brandy. 3. Let them steep two days close covered. Then distill it in an ordinary still, over a gentle fire, and sweeten it as you think proper. 4. Juniper Berries Take of the best Juniper Berries, twelve ounces. Proof spirits of wine, three gallons. A sufficient quantity of water, and distill them. You may sweeten it with sugar. It is an excellent remedy for wind in the stomach and bowels, powerfully provokes urine, and is therefore a good diuretic in the gravel and jaundice. You may distill it a second time, only by adding the same quantity of berries. 5. Cardamom Water Take pimento, caraway, and coriander seeds, and lemon peel of each four ounces. Proof spirits three gallons, and a sufficient quantity of water. Distill it, and sweeten it with one pound and a half of sugar. This is a cheap and good cordial, and may be used in all cases, where a stomachic cordial is necessary. 2. Nutmeg Water Take and bruise half a pound of nutmegs, an ounce of orange peel, spirits of wine rectified, three gallons, and a sufficient quantity of water. Distill and sweeten them with two pounds of loaf sugar. It is an excellent cephalic and stomachic cordial. It helps the memory and strengthens the eyesight. 2. Mint, Barm, or Penny Royal Water Take four pounds of dried mint. Three pounds of any of the other herbs are sufficient. Two gallons and a half of proof spirits, and three gallons of water. Distill them, and sweeten the water with one pound and a half of sugar. 2. Walnut Water Take a peck of fine green walnuts. Bruise them well in a large mortar. Put them in a pan with a handful of barm bruised. Put two quarts of good French brandy to them. Cover them close, and let them lay three days. The next day, distill them in a cold still. From this quantity, draw three quarts, which you may do in a day. 3. Walnut Water Another way to make walnut water. Take a peck of walnuts in July, and beat them small. Put to them clove ghillie flowers, poppy flowers, cow slip flowers dried, marigold flowers, sage flowers, and burrage flowers of each two quarts. Add to these two ounces of mace well beat, two ounces of nutmegs bruised, and an ounce of cinnamon well beat. Steep all these in a pot with a gallon of brandy and two gallons of sac. Let it stand 24 hours, and distill it off. 2. Surfeit Water Take scurvy grass, brook lime, watercressers, Roman wormwood, roux, mint, barm, sage, and cleavers of each one handful. Green meery, two handfuls. Poppies, if fresh, half a peck. If dry, a quarter of a peck. Cochoneal, six penny worth. Saffron, six penny worth. Anise seeds, caraway seeds, coriander seeds, and cardamom seeds of each an ounce. Licorice, two ounces. Scraped figs, split, and raisins of the sun stoned of each a pound. Juniper berries, bruised nutmeg, beaten mace, and sweet fennel seeds bruised of each an ounce. A few flowers of rosemary, marigold, and sage. Put all these into a large stone jar, and put to them three gallons of French brandy. Cover it close, and let it stand near the fire for three weeks. Stir it three times a week. Be sure to keep it close stopped, and then strain it off. Bottle your liquor, and pour on your ingredients a gallon more of French brandy. Let it stand a week, stirring it once a day. Then distill it in a cold still, and this will make a fine white surfette water. Another way to make surfette water. Take a gallon of brandy, half a pound of white sugar candy, beat small. One pound and a half of raisins of the sun stoned. A quarter of a pound of dates, shred. A quarter of a pound of whole mace, with an ounce of nutmeg sliced. Half an ounce of anise seeds, caraway seeds, and coriander seeds. Half an ounce of cardamom, bruised, and as many poppies, as will colour it well. Mix these all together. Add a large sprig of angelica, roux, wormwood, spearmint, balm, rosemary, marigolds, sage, clove ghillie flowers, burrage, kelpslips, and rosemary flowers. Of each a handful. Let them stand nine days close stopped. Then strain it through a jelly bag and bottle it up. To make milk water. Take wormwood, carduous, roux, and angelica. Of each two handfuls. Mint and balm of each four handfuls. Cut these a little. Put them into a cold still, and add to them three quarts of milk. Let your fire be quick till the still drops, and then slacken it. You may draw off two quarts. The first quart will keep all the year. Another way to make milk water. Take a grimini, endive, thumatory, balm, elderflowers, white nettles, watercressers, bankcressers, and sage. Of each three handfuls. Eye bright, brook lime, and selendine. Of each two handfuls. The roses of yellow dock, red matter, fennel, horseradish, and licorice. Of each three ounces. Raisins stoned one pound. Nutmeg sliced, winter bark, turmeric, and galangal. Of each two drams. Caraway and fennel seeds three ounces. One gallon of milk. Distill all with a gentle fire in one day. You may add one handful of May wormwood. Another way to make milk water. Take balm, mint, carduous, and jellica, roux, rosemary, and wormwood. Of each half a pound, and sweeten them. Distill them with two gallons of milk, just taken from the cow, in a limb-back, with an iron pot. Put in with the herbs a quart of water. First heat it, then carefully pour in the milk all round on the herbs, by a pint at a time, till all be poured in. This must be done in an iron pot covered with the still head, and shut close. When it boils, lower the fire a little. Note, do not put quite the quantity of mint and wormwood, but as much of the balm and sweet meadow as will make up the quantity. To make citron water. Take 18 ounces of the best lemon peel bruised. 9 ounces of orange peel bruised, nutmegs bruised one quarter of a pound, and three gallons of proof spirits. Maserate and distill them. Sweeten the water with two pounds of double refined sugar, and keep it for use. Another way to make citron water. Take the outward yellow rind of 12 lemons, and half an ounce of cardamom seed, a little bruised. Let these steep three days in the best French brandy close stopped. In the meantime, take of double refined sugar, one pound and a half, and boil it with a pint and a half of spring water. Boil it gently to a syrup. Scum it, and when it is cold, mix it with brandy, adding the juice of three lemons. Let it run through a fair bag once or twice, till it is fine and clear. Then put it into bottles. Note, care must be taken that the brandy is free from adulteration, and the lemons savor not the least of sweetness, or are anyways musty. To make cinnamon water. Take two pounds of cinnamon and bruise it, half a pound of citron and orange peel, a quarter of an ounce of coriander seeds, steep two days in three gallons of malagar sac. Distill them in a worm still, and sweeten it with sugar dissolved in red rose water. To make cardamom water. Take caraway seeds, coriander seeds, pimento and lemon peel, of each four ounces. Mix them with three gallons of proof spirits, a gallon and a half of spring water. Distill them and sweeten the water with one pound and a half of sugar. To make clary water. Take a quart of burrage water, put it into an earthen jug, and fill it with two or three quarts of clary flowers fresh gathered. Let it infuse an hour over the fire in a kettle of water. Then take out the flowers, and put in as many fresh ones, and do so for six or seven times together. After which add to the water two quarts of the best sac, a gallon of fresh flowers, and two pounds of white sugar candy beat small. Distill it off in a cold still. Mix all the water together, and when it is distilled, sweeten it to your taste with the finer sugar. This is a very wholesome water, and extremely pleasant-tasted, if caught well and kept close. To make Lady Hewitt's water. Take red sage, betony, spearmint, unset hisop, setwell, thyme, balm, penny-royal, selendine, watercressers, heartseeds, lavender, angelica, germanda, calamita, tamarisk, coltsfoot, avans, valerian, saxifrage, pimpanel, vervein, parsley, rosemary, savoury, scabious, agrimony, mother-time, wild marjoram, roman wormwood, carduous benedictus, pellitary of the wall-field daisies with their flowers and leaves, of each of these herbs a handful. After they are picked and washed, add roux, yellow comfrey plantain, chamomile, maiden hair, sweet marjoram, and dragons, of each a handful, before they are washed or picked. Red rose-leaves and kelslip flowers, half a peck each. Rosemary flowers, a quarter of a peck. Heart-shawn, two ounces. Juniper berries, one dram. China roots, one ounce. Comfrey roots, sliced. Aniseeds, fennel seeds, caraway seeds, nutmegs, ginger, cinnamon, pepper, spike-nard, parsley seeds, cloves, mace, and aromaticum, rosarum, of each three dragons. Sassafras, sliced, half an ounce. Ellie campaign roots, melliot flowers, calamus aromaticus, cardamoms, lignum aloes, rhubarb sliced, thin galangal, Veronica lodericum, kubeb grains, of each two drams. The cordial bezoar, 30 grains. Musk, 24 grains. Amber-grease, 20 grains. Flower of coral, two drams. Flower of amber, one dram. Flower of pearl, two drams. Four leaves of gold, two drams of saffron in a little bag, and one pound of white sugar candy. Wash the herbs and hang them in a cloth till dry. Cut and put them into an earthen pot, and in the midst of the herbs put the seeds, spices, and drugs, all being well bruised. Then put there, too, such a quantity of sherry sack as will cover them, and let them steep 24 hours. Then distill it in a limb-back, and make two distillings of it, and from each draw three pints of water. Mix all together, and put it into quart bottles. Then divide the cordials into three parts, and put into each bottle an equal quantity. Shake it often at the first, and the longer it is kept, the better it will be. End of section 22. Section 23 of The Complete Confectioner by Hannah Glass. This LibriVox recording is in the public domain. Cordial waters, etc. Part 2 2. Make Palsy Water. Take sage, rosemary, betony, burrage, and boo-gloss flowers of each half a handful. Lillies of the valley and kel-slip flowers of each four or five handfuls. Steep them in the best spirit of sack, and add some balm, spike flowers, motherwort, bay leaves, orange leaves, and their flowers. Then put in citron peel, peony seeds, cinnamon, nutmegs, cardamoms, cubabs, mace, and yellow sanders, each half an ounce. Lignum aloes, one dram. Make all these into a powder, and add half a pound of dew-babes with the stones taken out. Then add pearl-prepared, Smurragdi's musk and saffron of each ten grains. Amber-grease, one scruple. Red roses dried, one ounce, and as many lavender flowers stripped from their stalks as will fill a gallon glass. Steep all these a month, and distill them very carefully in a limb-bag. After it is distilled, hang it in a bag with the following ingredients. Pearl, Smurragdi's musk, and saffron of each ten grains. Amber-grease, one scruple. Red roses dried, red and yellow sanders of each one ounce. Hang them in a white sarsenut bag in the water, close stopped. Another way to make Palsy Water Take the spirits of five gallons of the best old sherry sack distilled in a limb-bag. Add to it cow-slip flowers, the flowers of Burridge, Boogloss, Lilies of the Valley, Rosemary, Sage, and Betony, of each a handful. They must all be procured in their season, and put into some of the spirits a foresaid. In an open-mouthed quart glass. Let them remain in the spirits till you are ready to distill the waters, and carefully stopped up. Take lavender flowers in their season, strip them from their stalks, and fill a gallon glass with them. Porter them the remainder of your spirits, and cork them close as before. Let them stand in the sun six weeks, and put them with the rest of the flowers into the two glasses. Then add balm, motherwort, spike flowers, bay and orange leaves, of each half an ounce. Cut and put them to the form of flowers and spirits, and distill them together in a limb-bag, and make three runnings of it. First a quart glass, which will be exceeding strong. Then a pint glass, which will be almost as good. And then another pint, or as much as will run. For when it runs weak, which may be known by its taste, and the color being whiter, you will have drawn about that quantity. Mix your runnings together, and take citron, or the yellow rind of a lemon, six grams of spice seeds, cinnamon one ounce, nutmegs, mace, cardamoms, and yellow sanders, of each half an ounce, and lignum aloe's one dram. Make these into a gross powder, adding a few jujubes that are fresh, stoned, and cut small. Put these ingredients into a large sarsenet bag, and hang it in the water as a foresad. Take two drams of prepared pearls, of ambergris, musk, and saffron, one screw pelage. Red roses dried one ounce. Put these in a bag by themselves, and hang it in the spirits as the other. Close it well, that nowhere gets in, and let it stand six weeks. Take out the water, press the bags dry, and keep the water in narrow-mouthed glasses, and stop it up. The use of this water. It is so strong and powerful that it cannot be taken without the assistance of some other thing, but when dropped on crumbs of bread or sugar. It must be taken the first thing in the morning, at four in the afternoon, and the last thing at night. You must not eat for an hour after you take it. It is very efficacious in all swoonings, weakness of heart, decayed spirits, palsies, apoplexes, and both to help and prevent a fit. It will also destroy all heaviness and coldness in the liver, restores lost appetite, and fortifies and surprisingly strengthens the stomach. To make another water from the ingredients of the first. When the first water has ran what is strong, there will remain a weaker sort at the bottom of the limb-bag. Take the herbs and flowers, press them, and put them into a gallon and a half of the best sherry. Stop them close, and let them stand five weeks. Distill them, and let the liquor run as long as it remains strong. Pour it into the glass where the sarsnet bags are, and let them remain in this second liquor six weeks close stopped. Then you may use it as the former. It is good to bathe any part affected with weakness. To make plague water. Take the roots of Angelica, Dragon, Maywort, Mint, Rue, Carduous, Origini, Winter Savory, Broad Time, Rosemary, Pimpernel, Sage, Coltsfoot, Fumatory, Scabius, Burridge, Saxafrage, Betony, Jarmander, and Liverwort, of each a handful. The flowers of Wormwood, Suckery, Hyssop, Fennel, Agrimony, Cowslips, Poppies, Plantain, Setfoil, Boogloss, Vochfain, Maidenhair, Motherwort, Dill, Cowage, Goldenrod, and Gromwell, of each a handful. The seeds of Hearts Tongues, Hawhound, Fennel, Melalette, St. John's Wart, Cumfrey, Featherfew, Red Rose Leaves, Wood Sorrel, Pelletree of the Wall, Heartsies, Centauri, and Seedrink, of each a handful. The roots of Gentian, Doc, Butterbur, and Peony, Bay, and Juniper berries, of each a pound. Nutmegs and cloves, an ounce each, and half an ounce of Mace. Pick the herbs and flowers and shred them a little. Cut the roots, bruise the berries, and pound the spices fine. Take a peck of green walnuts, and chop them small. Mix all these together, and lay them to steep in sack leaves, or any white wine leaves, or in good spirits, but wine leaves are best. Let them lie a week or ten days. Stir them once a day with a stick, and keep them close covered. Then distill them in a limb-back with a slow fire, and take care the steel does not burn. The first, second, and third runnings are good, and some of the fourth. Let them stand till they are cold, then put them together. To make Black Cherry Water Take six pounds of black cherries, and bruise them small. Then put to them the tops of rosemary, sweet marjoram, spearmint, angelica, balm, and marigold flowers, of each a handful. Dried violets, one ounce. Aniseed, and sweet fennel seeds, of each half an ounce, bruised. Cut the herbs small, mix all together, and distill them off in a cold still. Another way to make Black Cherry Water Take two quarts of strong claret and four pounds of black cherries full ripe. Beat them, and put them to the wine, with angelica, balm, and carduous, of each a handful. Half as much mint, and as many rosemary flowers as you can hold in both your hands. Three handfuls of clove ghillie flowers, two ounces of cinnamon cut small, and one ounce of nutmegs. Put all these into a deep pot. Let them be well stirred together, then cover it so close that no air can get in. Let it stand one day and a night, then put it into the still, which must also be stopped close, and draw off as much as runs good. Sweeten it with sugar candy to your taste. To make a rich cherry cordial Take a stone pot that has a broad bottom and a narrow top, and lay a row of black cherries and a row of fine powdered sugar. Do this till your pot is full. Measure your pot, and for every gallon it holds, put a quarter of a pint of spirit and wine. Pick the cherries clean from soil and stalks, but do not wash them. When you have thus filled your pot, stop it with a cork, and tie first the bladder, then a leather over it, and if it is not close enough, pitch it, and bury it in the earth six months or longer. Then strain it out, and keep it close stopped up for use. To make Lady Allen's Water Take balm, rosemary, sage, carduous, wormwood, dragons, scordium, mugwort, scabious, tormental roots and leaves, angelica roots and leaves, betony flowers and leaves, centauri tops, pimpenel, wood, or other sorrel, roux, agrimony, and rosa solace, of each half a pound, licorice four ounces, and elicampane roots two ounces. Wash the herbs, shake, and dry them in a cloth. Shred them, slice the roots, put all in three gallons of the best white wine, and let them stand close covered two days and nights, stirring them morning and evening. Then take out some of the herbs and squeeze them lightly with your hands into the still. Fill the still with the herbs and wine, let them stand 12 hours in a cold still, and distill them through a limb-back till the herbs and wine are out. Mix the water of each still together, sweeten it, keeping some unsweetened as a preservative to women in illness. To make all sorts of herb waters, gather the herbs on a very fine clear day, chop them well, and put them in an earthen pan. Wash them with sack, or if you do not choose that expense, wash them with water. Let them stand 24 hours, distill them in a cold still over a gentle fire, and you may put a piece of white sugar candy into the bottom for it to drop on. To make orange mint water, take a still full of orange mint, distill it in a cold still, and put fresh orange mint into the water. Distill it again, and put your bottles into the still unstopped. A spoonful of this water, put into a glass of spring water, will perfume it as well as the orange flower water. To make wormwood water, take the outward rinds of a pound and a half of lemons, one pound of orange peels, tops of dried wormwood and winter cinnamon of each half a pound, flowers of chamomile four ounces, little cardamoms not husked, cloves, cubabs and camels hay of each one ounce, cinnamon, nutmegs, caraway seeds of each two ounces, spirits of wine six quarts, spring water four gallons and a half, infuse them all together three or four days, distill them in a Balneum Marie, and it will prove an excellent stomachic cordial. To make simple wormwood water, take one pound of dried wormwood, four ounces of caraway seeds bruised and three gallons of spirits of wine, infuse and distill them in one pound and a half of sugar and bottle it for use. To make snail water, take comfrey and succary roots of each four ounces, licorice three ounces, leaves of heart's tongue, plantain, ground ivy, red nettles, yarrow, brook lime, watercressers, dandelion and agrimony of each two large handfuls. Gather the herbs in dry weather, do not wash them, but white them with a clean cloth. Then take five hundred snails, clean from their shells, but not scoured. A pint of the whites of eggs beat up to a water, four nutmegs grossly beat and the yellow rind of one lemon and one orange. Bruise all the roots and herbs and put them with the other ingredients in a gallon of new milk and a pint of canary wine. Let them stand close covered eight and forty hours. Distill them in a common still over a gentle fire, it will keep good a year and must be made in spring or autumn. For three months only stop the bottles with paper then cork them. When you use this water put to it an equal quantity of milk. To make compound parsley water, take of parsley roots four ounces, fresh horseradish root and juniper berries of each three ounces, the tops of St. John's wort, biting asmet and elderflowers of each two ounces, the seeds of wild carrots, sweet fennel and parsley of each one ounce and a half. Mix these ingredients together, bruise them and add their two two gallons of French brandy and two gallons of soft water. Let them steep in the still three or four days and draw it off. This is an excellent remedy for the gravel. To make compound horseradish water, take the leaves of two sorts of scurvy grass fresh gathered in the spring of each six ounces. Add four ounces of brook lime and watercressers, horseradish two pounds, fresh arum root six ounces, winter bark and nutmeg of each four ounces, dried lemon peel two ounces and of French brandy two quarts and draw all off by distillation. This water is good in dropsicle and score beauty cases. To make compound peony water, take 18 peony roots fresh gathered, six ounces of bitter almonds, the leaves of rosemary, roux, wild thyme and flowers of lavender dried of each three ounces, cinnamon, kubebs, angelica seed, coriander seed, caraway seed and anise seed of each half an ounce. One gallon of rectified spirits of wine with five gallons of soft water and draw off three gallons by distillation. This is good in all nervous disorders. To make compound scordium water, take citrons, sorrel, goat's rue and scordium of each one pound and london treacle two ounces. Distill them in a limb back with two quarts of spirits of wine and a sufficient quantity of water. Of this you may draw off one gallon. To make aniseed water, take 12 ounces of aniseeds, three gallons of proof spirits, one gallon and a half of spring water. Infuse them all night in a still and with a gentle heat draw off what runs smooth and clear. Sweeten it with two pounds of brown sugar and if you would have it very fine distill it again and add some more aniseeds. To make caraway water, take three gallons of proof spirits and half a gallon of water. Add to them half a pound of caraway seeds bruised. Distill and sweeten the juice with a pound and a half of brown sugar. To make orange or lemon water, put six quarts of brandy and one quart of sac to the outer rinds of 50 oranges or lemons and let them steep in it one night. The next day distill them in a cold still. Draw it off till you find it begins to taste sour. Sweeten it to your taste with double refined sugar and mix the first, second and third runnings together. If it be lemon peel it should be performed with two grains of amber grease and one of musk. Grind them fine, tie them in a rag and let it hang five or six days in each bottle. Or you may put to them three or four drops of the tincture of amber grease. Be sure to cork it well. Another way to make orange or lemon water. Take any quantity of sac and to every two quarts add 12 oranges. Chop and steep them 12 hours. Distill them in a glass still. Sweeten it with double refined sugar dissolved in red rose water. Put a handful of angelica into the still with the oranges. To make hysterical water. Take betony roots of loveage and seeds of wild parsnips of each two ounces. Roots of single peony four ounces of mistletoe of the oak three ounces. Mure a quarter of an ounce and caster half an ounce. Beat all these together and add to them a quarter of a pound of dried millpeed. Pour on these three quarts of mugwort water and two quarts of brandy. Let them stand in a close vessel eight days. Then distill it in a cold still passed up. You may draw off nine pints of water and sweeten it to your taste. Mix all together and bottle it up. To make treacle water. Take the juice of green walnuts four pounds of roux carduous marigold and balm of each three pounds. Roots of butterburr half a pound. Roots of burdock one pound. Angelica and mastic wart of each half a pound. Leaves of scordium six handfuls. Venous treacle and mythridates of each half a pound. Old canary wine two pounds. White wine vinegar six pounds. Juice of lemon six pounds. And distill this in an alembic. To make red rosebud water. Wet your roses in fair water. Four gallons of roses will take near two gallons of water. Distill them in a cold still. Then take the same distilled water. Put into it as many fresh roses as it will wet and distill them again. To make poppy water. Take two gallons of very good brandy and a pack of poppies. Put them together in a wide mouth glass and let them stand 48 hours. Then strain the poppies out. Take a pound of raisins of the sun and stone them. Coriander seeds fennel seeds and licorice sliced of each an ounce. Brew them all together. Put them into the brandy with a pound of good powder sugar and let them stand for eight weeks shaking it every day. Then strain it off and bottle it close up for use. To make peppermint water. Gather your peppermint when it is full grown and before it seeds. Cut it in short lengths. Fill your still with it and cover it with water. Then make a good fire under it and when it is near boiling and the still begins to drop. If your fire is too hot draw a little from under it to keep it from boiling over or your water will be muddy. The slower your still drops the clearer and stronger your water will be. But do not spend it too far. Bottle it the next day. Let it stand three or four days to take off the fiery taste of the still. Then cork it well and it will keep a long time. End of section 23. Section 24 of The Complete Confectioner by Hannah Glass. This LibriVox recording is in the public domain. English Wines Part 1 To make wines of English grapes. When the vines are well grown so as to bring full clusters be careful to disencumber them of some part of their leaves that too much shade the grapes. But not so much in a hot season as that the sun may too swiftly draw away their moisture and wither them. Stay not till they are all ripe at once for then some will be overripe or burst or inclined to rot before the underlings are come to perfection. But every two or three days pick off the choice and ripest grapes and spread them in dry shady places sideways that they contract not a heat and a must. By which means those that remain on the clusters having more juice to nourish them will grow bigger or be sooner ripe. And when you have got a sufficient quantity put them into an open vessel and bruise them well with your hands. Or if the quantity be too large gently press them with a flat wooden beater that is a thick board fastened at the end of a staff. Fortreading them with the feet as practiced in France and other countries is a very slovenly way. Take care you break the stones as little as possible for that will make the wine have a bitterish twang. Having bruised the grapes well so that they are become pulp or mash provide a tap at the bottom of your cask. Tie a haircloth over your faucet and let out that which will run voluntarily of itself as the best wine. Then take out the pulp and gently press it by degrees in a cider press till the liquor is sufficiently drained out. Provide a new cask well seasoned and add with a lighted rag dipped in brimstone till it becomes dry. Pour the liquor in through a sieve funnel to stop the dregs and let it stand with only a pebble stone lightly laid on the bunghole to ferment and refine itself 10 or 12 days. Then draw it gently off into another cask well seasoned that's the leaves or dregs may remain in the first cask and stop it no other way than before till it has quite passed over its ferment which you may know by its coolness and pleasant taste and thus of ordinary white grapes you may make a good sort of white wine of the red grapes claret and if it should want color heighten it with a little brazil boiled in about a quarter of it and strained very clear. The white grapes not too ripe give a good renish taste and are wonderfully cooling. There is a sort of muskadel grapes growing in many parts of England which may be brought by the help of a little loaf sugar to feed on to produce a curious sweet wine little differing from canary and altogether as wholesome and pleasant. If the wine requires racking the best time to do it is when the wind is in the north and the weather temperate and clear in the increase of the moon and when she is underneath the earth and not in her full height. If the wine ropes take a coarse linen cloth and when you have set the cask a brooch set it before the bore and put in the linen and rack it in a dry cask. Put in five or six ounces of alum in powder and shake them so that they may mix well. On settling it will be fined down and become very clear and pleasant wine. To make gooseberry wine take gooseberries just beginning to turn ripe not those that are quite ripe. Brew them as well as you did the grapes but not so as to break their stones then pour to every eight pounds of pulp a gallon of clear spring water or rather their own distilled water made in a cold still and let them stand in the vessel covered in a cool place 24 hours. Then put them into a strong canvas or hair bag and press out all the juice that will run from them and to every quarter of it put 12 ounces of loaf or other fine sugar stirring it till it be thoroughly melted. Then put it into a well seasoned cask and set it in a cool place. When it has purged and settled about 20 or 30 days fill the vessel full and bung it down close that as little air as possible may come at it. When it is well wrought and settled then is your time to draw it off into smaller casks or bottles keeping them in cool places for there is nothing damages any sort of wines more than heat. Another way to make gooseberry wine. When the weather is dry gather your gooseberries about the time they are half ripe. Pick them clean and put the quantity of a peck in a convenient vessel and bruise them with a piece of wood taking as much care as possible to keep the seeds whole. When you have done this put the pulp into a canvas or hair bag and press out all the juice. Add to every gallon of gooseberries and about three pounds of fine loaf sugar. Mix it all together by stirring it with a stick and as soon as the sugar is quite dissolved pour it into a convenient cask that it will hold it exactly and according to the quantity let it stand. That is if about eight or nine gallons it will take a fortnight if twenty gallons forty days and so in proportion taking care the place you set it in be cool. After standing the proper time draw it off from the leaves and put it into another sweet vessel of equal size or into the same after pouring the leaves out and making it clean. Let a cask of ten or twelve gallons stand about three months and twenty gallons five months after which it will be fit for buckling off. It is a cooling drink taken with great success in all hot diseases as fevers smallpox and the hot fit of the ague. It stops laxation is good in the bloody flugs calls the heat of the liver and stomach stops bleeding and mitigates inflammations. It wonderfully abates flushings and redness of the face after heart drinking or the like provokes urine and is good against the stone but those that are of a very phlegmatic constitution should not make use of it. To make current wine take four gallons of cooling spring or conduit water let it gently simmer over a moderate fire scum it well and stir into it eight pounds of the best virgin honey. When that is thoroughly dissolved take off the water and stir it well about to raise the scum which take clean off and cool. When it is thus prepared press out the light quantity of juice of red currents moderately ripe without any green ones among them which being well strained mix it well with the water and honey put them in a cask or large earthen vessel and let them stand upon the ferment 24 hours. To every gallon add two pounds of loaf or other fine sugar. Stir them well to raise the scum and when well settled take it off and add half an ounce of cream of tartar with a little fine flour and the whites of two or three eggs which will refine it. When it is well settled and clear draw it off into a small vessel or bottle it up keeping it in a cool place. Of white currents a wine may be made after the same manner that will equal in strength and pleasantness many sorts of white wine. Another way to make current wine. After gathering the currents which must be done when the weather is dry and they are full ripe strip them carefully from the stalk so as not to bruise them with your fingers. Put them into a pan and bruise them with a wooden pestle then let it stand about 24 hours according to the quantity after which strain it through a sieve. Add three pounds of fine powder sugar to every four quarts of the liquor and then shaking or stirring it well fill your vessel and put about a quart of good brandy to every six or seven gallons. As soon as it is fine which will be in four or five weeks bottle it off. If it should not prove quite clear draw it off into another vessel and let it stand about 10 days and then bottle it off. These wines are lay the burning eagerness of thirst, are cooling and fevers, resist putrefaction, stave vomiting, corroborate the heart and fortify the stomach. Current wine is drank with success by those that have the fits of the mother. It diverts epilepsy and is very useful in many complaints incident to the female sex. To make raisin wine. To 200 weight of raisins put about 44 gallons of water wine measure. Stir it up well three or four times a day. Let it stand about three weeks then take it off the raisins and turn it up. When you put it into the cask add about two quarts of brandy to it which will keep it from fretting. Let it stand about 10 or 12 months then draw it off from the leaves, rinse your cask and put it in again. Then fine it down with three ounces of raisin glass and a quarter of a pound of sugar candy dissolved in some of the wine. There are many ways used to retrieve this wine if it should chance to turn sour which seldom happens if properly made. In this case the most successful method is to replenish it with a father addition of raisins. Another way to make raisin wine. Put 200 weight of raisins with the stalks into a hog's head and fill it almost with spring water. Let it steep about 12 days frequently stirring them about and after pouring the juice off dress the raisins. The liquor should then be put together in a very clean vessel that will exactly contain it. It will hiss or sing for some time during which it should not be stirred but when the noise ceases it must be stopped close and stand for about six or seven months and then if you peg it and it proves fine and clear rack it off into another vessel of the same size. Stop it up and let it remain 12 or 14 weeks longer then bottle it off. The best way when you use it is to take a decanter and rack it off. The virtues of raisin wine are too well known to require a particular description. There are few constitutions but what it will agree with it strengthens and comforts the heart, revives the faded spirits and conduces greatly to health if used with moderation. To make raspberry wine the English way take what quantity you please of red raspberries when they are nearly ripe for if they grow overripe they will lose much of their pleasant scent and after clearing the husks and stalks from them soak them in the light quantity of fair water that has been boiled and sweetened with fine live sugar a pound and a half to a gallon. When they are well soaked about 12 hours take them out put them into a fine linen pressing bag press out the juice into the water then boil them up together over a gentle fire and scum them well twice or thrice. Take off the vessel and let the liquor cool and when the scum arises take off all that you can and pour off the liquor into a well-seasoned cask or earthen vessel then boil an ounce of mace quite down if possible in a pint of white wine till a third part of the wine be consumed strain it and add it to the liquor let it settle two days and when it is well settled and fermented draw it off into a cask or bottles and keep it in a cool place to make raspberry wine the French way steep two gallons of raspberries in a gallon of sack 24 hours then strain them and put to them three quarters of a pound of raisins of the sun well stoned and let them continue four or five days sometimes stirring them well then pour it off gently that the clearest may be taken away and only the dregs and settlings remain and bottle that up you pour off if you find it not sweet enough for the palette you may add some sugar about half a pound to a gallon will be sufficient keep it in a cool place another way to make raspberry wine the French way gather the raspberries quite dry when ripe and bruise them strain them through a woolen bag into a jar put to it about a pound of the best double refined sugar mix the whole well together and stop it close pour it off as clear as possible after it has stood four days the common method is to put two quarts of white wine to one quarter of the raspberry juice but that is too much as it overpowers the rich flavor of the fruit three pints will be enough bottle it off and it will be fit to drink in 10 days the juice mixed with brandy is a fine dram put about two quarts of brandy to three quarts of raspberry juice and it will drink well in 10 days another way to make raspberry wine the French way your raspberries must be dry full ripe and used just after they are gathered in order to preserve their flavor to every quart of fruit put three pounds of fine powdered sugar and a little better than a gallon of clear water stir it five or six times a day to mix the whole well together and let it ferment for three or four days put it in your cask and for every gallon put in two whole eggs taking care they are not broke in putting it it must stand at least three months before you bottle it your water should be of a good flavor for in the choice of that principally depends the making of good or bad tasted wines these wines either way are a great cordial they cleanse the blood prevent pestilential air comfort the heart ease pains in the stomach dispel gross vapors from the brain cause a free breathing by removing obstructions from the lungs and are successfully taken in apoplexies to make mulberry wine take mulberries when they are just changed from their redness to shining black gather them on a dry day when the sun has taken off the dew spread them thinly on a fine cloth on a floor or table for 24 hours and boil up a gallon of water to each gallon of juice you can get out of them scum the water well and add a little cinnamon slightly bruised put to every gallon six ounces of white sugar candy finely beaten scum and strain the water when it is taken off and settled and put to it the juice of mulberries and to every gallon the mixture of a pint of white or relish wine let them stand in a cast to purge or settle five or six days then draw off the wine and keep it cool this is a very rich cordial it gives vigor to consumptive bodies allays the heat of the blood prevents qualms and sickness in women makes the body soluble helps digestion and eases distempers in the bowels to make morella wine take two gallons of white wine and 20 pounds of morella cherries take away the stalks and so bruise them that the stones may be broken then press the juice into the wine put mace cinnamon and nutmeg each an ounce well bruised in a bag hang it in the wine when you have put it up in a cask and it will be a rich drink to make elderberry wine take elderberries when pretty ripe plucked from the green stalks what quantity you please and press them that the juice may freely run from them which may be done in a cider press or between two weighty planks or for want of this opportunity you may mash them and then it will run easily put the juice in a well-seasoned cask and to every barrel put three gallons of water strong of honey boiled in it and add some ale yeast to make it ferment and work out the grossness of its body then to clarify it add flour whites of eggs and a little fixed nighter when it is well fermented and grows fine draw it from the setlings and keep it till spring then to every barrel add five pounds of its own flowers and as much loaf sugar and let it stand seven days at the end of which it will grow very rich and have a good flavor another way to make elderberry wine when the elderberries are ripe pick them and put them in a stone jar then set them in boiling water or rather in an oven not over hot till the jar is as warm as you can well bear to touch it with your hand take the berries and strain them through a sieve or coarse cloth squeezing them hard and pour the liquor into a kettle put it on the fire let it boil and put in as many pounds of lisbon sugar as there are quarts of juice and scum it often then let it settle pour it off into a jar and cover it close many people mix it with raisin wine by putting half a pint of the elder syrup to every gallon of wine it gives the raisin wine an exquisite fine flavor equal to any foreign wine whatsoever it is an excellent febra fuge cleanses the blood of acidity venom and putrefaction it is good in measles smallpox swinepox and pestilential diseases it contributes to rest and takes away the heat that afflicts the brain to make elderflower wine to six gallons of spring water put six pounds of raisins of the sun cut small and 12 pounds of fine powder sugar boil the whole together about an hour and a half then take elderflowers when pretty ripe about half a peck when the liquor is cold put in the flowers about a jill of lemon juice and half the quantity of ale yeast cover it up and after standing three days strain it off pour it into a cast that is quite sweet and that will hold it with ease when this is done put about a wine core to relish to every gallon of wine and let the bung be lightly put in for 12 or 14 days then stop it down fast and put it in a cool dry place for four or five months till it is quite settled and fine and bottle it off to make wine of blackberries strawberries or dubries take of the berries in their proper season and moderately ripe what quantity you please press them as other berries then boil up water and honey or water and fine sugar agreeable to your palate to a considerable sweetness when it is when it is well scummed put the juice in and let it simmer to incorporate it well with the water then take it off let it cool scum it again and put it up in a barrel or other close glazed vessel to ferment and settle to every gallon put half a pint of malaga draw it off as clear as possible bottle it up and keep it cool for use these liquors are good in fevers afflictions of the lungs prevent the infection of pestilentuares beget a good appetite and help digestion are excellent in surfers and purify the blood to make wine of apples and pears apples must be made first into good cider by beating and pressing and other methods as directed in treating of those sorts of liquors and to good cider when you have procured it puts the herb skirly the quintessence of wine a little fixed niter and a pound of the syrup of honey to a barrel of this cider let it work and ferment at spurge holes in the cask 10 days or till you find it clear and well settled then draw it off and it will be little inferior to renish in clearness color and taste to make wine of pears procure the tartus peri but by no means that which is tart by souring or given that way but such as is naturally so put into a barrel about five ounces of the juice of the herb clary and the quintessence of wine and to every barrel a pound or pint of the syrup of blackberries and after fermentation and refining it will be of a curious wine taste like sherry and not easily distinguishable but by such as have a very fine taste or who deal in it these wines have the nature of cider and peri though in a higher degree by the addition and alteration being cooling restorative easing pains in the liver or spleen cleansing the bowels and creating a good appetite to make walnut leaf wine take two pounds of brown sugar and one pound of honey to every gallon of water boil them half an hour skim it and put in the tub to every gallon a handful of leaves pour the liquor on and let it stand all night then take out the leaves and put in half a pint of yeast and let it work 14 days which will take off the sweetness then stop it up in a cast and let it stand about seven months it is an excellent occasional drink for consumptive persons to make cherry wine take cherries just beginning to be ripe of the red sort clear them of the stalks and stones put them into an earthen glaze pan and with your clean hands squeeze them to a pulp or with a wooden ladle or presser and let them continue 12 hours to ferment then put them into a linen cloth not too fine and press out the juice with a pressing board or any other convenience let the liquor stand till the scum arise and with your ladle take it clean off then pour out the clear apart by inclination into a cask where to each gallon put a pound of the best loaf sugar and let it ferment and purge seven or eight days when you find it clear draw it off into lesser casks or bottles keep it cool as other wines and in 10 or 12 days it will be ripe this drinks very pleasant and cool in hot weather cheers the heart and much in livens nature in its decay it is also good against violent pains in the head and swooning fits to make wine of peaches and apricots take peaches nectarines etc when they are full of juice pair them and take the stones out then slice them thin and put about a gallon to two gallons of water and a quarter of white wine put them over a fire to simmer gently for a considerable time till the sliced fruit become soft then pour off the liquid part to other peaches that have been so treated and bruised but not heated let them stand 12 hours stirring them sometimes and then pour out the liquid part press what remains through a fine hair bag and put them together into a cask to ferment then add a pound and a half of loaf sugar to each gallon boil well an ounce of cloves in a quart of white wine and add to it which will give it a curious flavor wine of apricots may be made with only bruising and pouring the hot liquor on not requiring so much sweetening by reason they are of a more dulcet or luscious quality to give it a singular flavor boil an ounce of mace and half an ounce of nutmeg in a quart of white wine and when the wine is on the ferment pour the liquid part in hot and hang a bunch of fresh barrage well floured into the cask by a string at the bung for three days draw it off and keep it in bottles which are most proper to preserve these sorts of wines they are moderately warming and restorative very good in consumptions to create an appetite and recover decayed and wasting bodies they loosen the hardness of the belly and give ease to pains of the stomach to make quince wine gather the quinces when pretty ripe on a dry day rub off the down with a clean linen cloth and lay them in hay or straw for 10 days to sweat cuts them in quarters take out the core bruise them well in a mashing tub with a wooden beetle and squeeze out the liquid part by pressing them in a hair bag gradually in a cider press strain this liquor through a fine sieve warm it gently over a fire and scum it but do not let it boil sprinkle into it loaf sugar reduced to powder then a gallon of water and a quart of white wine and boil a dozen or 14 large quinces thinly sliced add two pounds of fine sugar then strain out the liquid part and mingle it with the natural juice of the quinces put it into a cask not to fill it and shake them well together let it stand to settle put in juice of clary half a pint to five or six gallons and mix it with a little flour and white of eggs then draw it off and if it be not sweet enough add more sugar and a quart of the best malnsey you may boil a quarter of a pound of stoned raisins of the sun and a quarter of an ounce of cinnamon in a quart of the liquor to the consumption of a third part and straining the liquor put it into the cask when the wine is upon the ferment this wine is a good pectoral cooling and refreshing the vital parts it is good moderately taken in all hot diseases allays the flushing of the face and st. antony's fire takes away inflammations and is very beneficial in breaking out blotches, vials or sores end of section 24