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

to every gallon put half a pound of sugar, made in syrrup, and when cold mix with wine; to every five gallons, have an ounce of isinglass, dissolv'd in a little of the wine, and put in with the syrrup, so bung it up; when fine, you may either bottle it or draw it out of the vessel. Lisbon sugar is thought the best. This wine drinks like sack. 57. GINGER WINE. Take fourteen quarts of water, three pounds of loaf sugar, and one ounce of ginger sliced thin, boil these together half an hour, fine it with the whites of two eggs; when new milk warm put in three lemons, a quart of brandy, and a white bread toast, covered on both sides with yeast; put all these together into a stand, and work it in one day; then tun it: It will be ready to bottle in five days, and be ready to drink in a week after it is bottled. 58. COWSLIP WINE _another Way_. To five gallons of water, put two pecks of cowslip peeps, and thirteen pounds of loaf sugar; boil the sugar and water with the rinds of two lemons, half an hour, and fine it with the whites of two eggs; when it is near cold put in the cowslips, and set on six spoonfuls of new yeast, work it two days, stirring it twice a day; when you squeeze out the peeps to tun it, put in the juice of six lemons, and when it has done working in the vessel, put in the quarter of an ounce of isinglass, dissolv'd in the little of the wine till it is a jelly; add a pint of brandy, bung it close up two months, then bottle it. This is right good. 59. STRONG MEAD _another Way_. To thirty quarts of water, put ten quarts of honey, let the water be pretty warm, then break in the honey, stirring it till it be all dissolv'd, boil it a full half hour, when clean scum'd that no more will rise, put in half an ounce