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 two gallons of water, and a quart of white wine; put them over a fire to simmer gently for a considerable time, till the sliced fruit become soft; then pour off the liquid part to other peaches that have been so treated and bruised, but not heated; let them stand twelve hours; stirring them sometimes, and then pour out the liquid part, press what remains through a fine hair bag, and put them together into a cask to ferment; then add a pound and an half of loaf sugar to each gallon; boil well an ounce of cloves in a quart of white wine, and add to it, which will give it a curious flavour.

Wine of apricots may be made with only bruising, and pouring the hot liquor on, not requiring so much sweetening, by reason they are of a more dulcid or luscious quality; to give it a singular flavour, boil an ounce of mace, and half an ounce of nutmeg, in a quart of white wine; and when the wine is on the ferment, pour the liquid part in hot, and hang a bunch of fresh burrage, well-flowered, into the cask, by a string at the bung, for three days; draw it off, and keep it in bottles, which are most proper to preserve these sort of wines.

They are moderately warming and restorative, very good in consumptions, to create an appetite, and recover decayed and wasting bodies; they loosen the hardness of the belly, and give ease to pains of the stomach.

To make Quince Wine.

Gather the quinces when pretty ripe, on a dry day, rub off the down with a clean linen cloth, and