English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery

and when it is fine bottle it. You may order isinglass this way to put into any sort of made wine. 316. _To make_ MEAD _another Way_. Take a quart of honey, three quarts of water, put your honey into the water, when it is dissolved, take the whites of four or five eggs, whisk and beat them very well together and put them into your pan; boil it while the skim rises, and skim it very clean; put it into your tub, when it is warm put in two or three spoonfuls of light yeast, according to the quantity of your mead, and let it work two nights and a day. To every gallon put in a large lemon, pare and strain it, put the juice and peel into your tub, and when it is wrought put it into your barrel; let it work for three or four days, stir twice a day with a thible, so bung it up, and let it stand two or three months, according to the hotness of the weather. You must try your mead two or three times in the above time, and if you find the sweetness going off, you must take it sooner. 317. _To make_ CYDER. Draw off the cyder when it hath been a fortnight in the barrel, put it into the same barrel again when you have cleaned it from the grounds, and if your apples were sharp, and that you find your cyder hard, put into every gallon of cyder a pound and half of sixpenny or five-penny sugar; to twelve gallons of this take half an ounce of isinglass, and put to it a quart of cyder; when your isinglass is dissolved, put to it three whites of eggs, whisk them altogether, and put them into your barrel; keep it close for two months and then bottle it. 318. _To make_ COWSLIP WINE. Take two pecks of peeps, and four gallons of water, put to every gallon of water two pounds and a quarter of sugar, boil the water and sugar together a quarter of an