Old Cookery Books and Ancient Cuisine

let your liquor stand on the spice in a clean earthen pot till the next day; then strain it into a vessel that is fit for it; put the spice in a bag, and hang it in the vessel, stop it, and at three months draw it into bottles. Be sure that 'tis fine when 'tis bottled; after 'tis bottled six weeks 'tis fit to drink. _To make small White Mead_:--Take three gallons of spring-water and make it hot, and dissolve in it three quarts of honey and a pound of loaf sugar; and let it boil about half an hour, and scum it as long as any rises, then pour it out into a tub, and squeeze in the juice of four lemons; put in the rinds of but two; twenty cloves, two races of ginger, a top of sweet-briar, and a top of rosemary. Let it stand in a tub till 'tis but blood warm; then make a brown toast and spread it with two or three spoonfuls of ale-yeast, put it into a vessel fit for it; let it stand four or five days, then bottle it out. _To make Frontiniac Wine_:--Take six gallons of water and twelve pounds of white sugar, and six 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 'tis almost cold, the next day put in six spoonfuls of syrup of lemons, and four spoonfuls of ale-yeast, and two days after put it in a vessel that is fit for it, and when it has stood two months bottle it off. _To make English Champagne, or the fine Currant Wine_:--Take to three gallons of water nine pounds of Lisbon sugar; boil the water and sugar half an hour, scum it clean, then have one gallon of currants pick'd, but not bruised, pour the liquor boiling-hot over them, and when cold, work it with half a pint of balm two days; then