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Rh raspberry juice, and it will drink well in ten days.

Your raspberries must be dry, full ripe, and used just after they are gathered, in order to preserve their flavour; to every quart of fruit put three pounds of fine powder sugar, and a little better than a gallon of clear water; stir it five or six times a day, to mix the whole well together, and let it ferment for three or four days; put it in two whole eggs, taking care they are not broke in putting it; it must stand at least three months before you bottle it. Your water should be of a good flavour, for in the choice of that principally depends the making of good or bad taste wines.

These wines, either way, are a great cordial; they cleanse the blood, prevent pestilential air, comfort the heart, ease pains in the stomach, dispel gross vapours from the brain, cause a free breathing, by removing obstructions from the lungs, and are successfully taken in apoplexies.

Take mulberries, when they are just changed from their redness to shining black, gather them on a dry day, when the sun has taken off the dew, spread them thinly on a fine cloth on a floor or a table for twenty-four hours, and boil up a gallon of water to each gallon of juice you can get out of them; scum the water well, and add a little cinnamon slightly bruised; put to every gallon six ounces of white sugar-candy finely beaten;