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Classic
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page 192
settled and fermented, draw it off into a cask or bottles, and keep it in a cool
place.
To make Morella Wine.
Take two gallons of white wine, and twenty pounds of Morella cherries; take away
the stalks, and so bruise them that the stones may be broken; press the juice
into the wine, and add of mace, cinnamon, and nutmeg, an ounce of each, tied in
a bag, grosly bruised, and hang it in the wine, when you put it in the cask.
To make Elder Wine.
When the elder-berries are ripe, pick them and put them into a stone jar: set
them in boiling water, or in a slack oven, till the jar is as warm as you can
well bear to touch it with your hands; then strain the fruit through a coarse
cloth, squeezing them hard, and pour the liquor into a kettle. Put it on the
fire, let it boil and to every quart of liquor add a pound of Lisbon sugar, and
skim it often. Then let it settle, pour it off into a jar, and cover it close.
To make Cowslip Wine.
Take five pounds of loaf sugar, and four gallon of water, simmer them half an
hour to dissolve the sugar; when it is cold, put in
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