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Classic
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page 197
changed in your strength, expect the change of the hair; it will keep your teeth
sound that were not corrupted before; it will keep you from the gout, the
dropsy, or any swellings of the joints or body.
To make Quince Wine.
Take your quinces when they are thorough ripe, wipe off the fur very clean; then
take out the cores, bruise them as you do apples for cyder, and press them,
adding to every gallon of juice two pounds and a half of fine sugar; stir it
together till it is dissolved; then put it in your cask, and when it has done
working, stop it close; let it stand till March before you bottle it. You may
keep it two or three years and it will be the better.
To make Lemon Wine.
Take six large lemons, pare off the rhind, cut them, and squeeze out the juice;
steep the rhind in the juice, and put to it a quart of brandy; let it stand in
an earthen pot close stop three days: then squeeze six more, and mix with two
quarts of spring water, and as much sugar as will sweeten the whole; boil the
water, lemons, and sugar together, letting it stand till it is cool; then add a
quart of white wine, and the
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