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

you can get, bruise them very well, stones and stalks altogether, put them into a tub, having a tap to it, let them stand fourteen days, then pull out the tap, let the juice run from them and put it into a barrel, let it work three or four days, then stop it up close three or four weeks and bottle it off. The wine will keep many years and be exceeding rich. 322. _To make_ LEMON DROPS. Take a pound of loaf sugar, beat and sift it very fine, grate the rind of a lemon and put into your sugar; take the whites of three eggs and wisk them to a froth, squeeze in some lemon to your taste, beat them for half an hour, and drop them on white paper; be sure you let the paper be very dry, and sift a little fine sugar on the paper before you drop them. If you would have them yellow, take a pennyworth of gumbouge, steep it in some rose-water, mix to it some whites of eggs and a little sugar, so drop them, and bake them in a slow oven. 323. _To make_ Gooseberry Wine _another Way_. Take twelve quarts of good ripe gooseberries, stamp them, and put to them twelve quarts of water, let them stand three days, stir them twice every day, strain them, and put to your liquor fourteen pounds of sugar; when it is dissolved strain it through a flannel bag, and put it into a barrel, with half an ounce of isinglass; you must cut the isinglass in pieces, and beat it whilst it be soft, put to it a pint of your wine, and let it stand within the air of the fire; take the whites of four eggs and beat them very well to a froth, put in the isinglass, and whisk the wine and it together; put them into the barrel, clay it close, and let it stand whilst fine, then bottle it for use. 324. _To make_ Red Curran Wine _another Way_. Take five quarts of red currans, full ripe,