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 This was given by one of the nicest housewives in England, and is as good as ever was made.

Get the whites of five eggs, whipt up to a froth, and put a pound of double refin'd sugar sifted, a grain of ambergreese, and three spoonfuls of orange flower water, whip it all the while the cake is in the oven, when come out of the oven ice it but set it in no more: leave out the perfume, if it be offensive.

Get six gallons of water, and boil it half an hour, and when 'tis boiled, add to every gallon of water five pounds of Malega raisins small, pour the water boiling hot upon them, and let it stand nine days, stirring it twice a day: Boil your berries as you do currants for jelly, and stream it as fine, then add in every gallon of liquor a pint of elder berry juice; when you have stirred all well together, spread a toast on both sides with yeast; let it work a day and a night, then put it into a vessel, which be sure to fill as it works over, stop it close when it has done working, till you are sure 'tis fine then bottle it.

To every quart of fruit, you must pour a boiling hot quart of water, cover it very close and let it stand three hours, then strain it, and to three quarts of liquor put two pounds of good sugar; stir it together, and spread a toast with yeast, set it to work, and pour it off the lees, put it into your vessel, and when it has quite done working, stop it up. If it is fine in six or seven months, you may bottle it, and keep it a year in bottles.

Note, you must at first watch all wines, and if you find them fret, continue to fine them off the lees every day, for some time, as fast as any settles.