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 and lay them in hay or straw for ten days to sweat; cut them in quarters, take out the core, bruise them well in a mashing-tub with a wooden beetle, and squeeze out the liquid part, by pressing them in a hair bag gradually in a cyder press; strain this liquor through a fine sieve, warm it gently over a fire, and scum it, but do not let it boil; sprinkle into it loaf sugar reduced to powder, then a gallon of water, and a quart of white wine, and boil a dozen or fourteen large quinces thinly sliced; add two pounds of fine sugar; then strain out the liquid part, and mingle it with the natural juice of the quinces, put it into a cask not to fill it, and shake them well together; let it stand to settle; put in juice of clary half a pint to five or six gallons, and mix it with a little flour and white of eggs; then draw it off, and if it be not sweet enough, add more sugar, and a quart of a pound of stoned raisins of the sun, and a quarter of an ounce of cinnamon, in a quart of the liquor, to the consumption of a third part, and straining the liquor, put it into the cask when the wine is upon the ferment.

This wine is a good pectoral, cooling and refreshing the vital parts; it is good, moderately taken, in all hot diseases; allays the flushing of the face, and St. Anthony's fire; take away inflammations, and is very beneficial in breakings out, blotches, biles, or sores.

To make Birch Wine.

This being a liquor but little known, we shall be