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

hour, then put it into a tub to cool, put in the skins of four lemons, when it is cold bruise your peeps, and put into your liquor, add to it a jill of yeast, and the juice of four lemons, let them be in the tub a night and a day, then put it into your barrel, and keep it four days stirring, then clay it up close for three weeks and bottle it. Put a lump of sugar in every bottle. 319. _To make_ RED CURRAN WINE. Let your currans be the best and ripest you can get, pick and bruise them; to every gallon of juice add five pints of water, put it to your berries in a stand for two nights and a day, then strain your liquor through a hair sieve; to every gallon of liquor put two pounds of sugar, stir it till it be well dissolved, put it into a rundlet, and let it stand four days, then draw it off clean, put in a pound and a half of sugar, stirring it well, wash out the rundlet with some of the liquor, so tun it up close; if you put two or three quarts of rasps bruised among your berries, it makes it taste the better. You may make white curran wine the same way, only leave out the rasps. 320. _To make_ CHERRY WINE. Take eight pounds of cherries and stone them, four quarts of water, and two pounds of sugar, skim and boil the water and sugar, then put in the cherries, let them have one boil, put them into an earthen pot till the next day, and set them to drain thro' a sieve, then put your wine into a spigot pot, clay it up close, and look at it every two or three days after; if it does not work, throw into it a handful of fresh cherries, so let it stand six or eight days, then if it be clear, bottle it up. 321. _To make_ CHERRY WINE _another Way_. Take the ripest and largest kentish cherries