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 about an hour and an half; then take elder-flowers, when pretty ripe, about half a peck; when the liquor is cold, put in the flowers, about a gill of lemon juice, and half the quantity of ale yeast; cover it up, and after standing three days, strain it off, pour it into a cask that is quite sweet, and that will hold it with ease; when this is done, put about a wine quart of rhenish to every gallon of wine, and let the bung be lightly put in for twelve or fourteen days; then stop it down fast, and put it in a cool dry place for four or five months, till it is quite settled and fine, and bottle it off.

Take of the berries, in their proper season and moderately ripe, what quantity you please; press them as other berries; then boil up water and honey, or water and fine sugar, agreeable to your palate, to a considerable sweetness; when it is well scummed, put the juice in and let it simmer to incorporate it well with the water; then take it off, let it cool, scum it again, and put it up in a barrel, or rather a close glazed vessel, to ferment and settle: to every gallon put half a pint of Malaga, draw it off as clear as possible, bottle it up, and keep it cool for use.

These liquors are good in fevers, afflictions of the lungs, prevent the infection of pestilential airs, beget a good appetite, and help digestion; are excellent in surfeits, and purify the blood.

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