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 quart of white elder flowers: take care to attend it in change of weather; let it continue in the cask twelve months, and then fine it down with wine fining, and bottle it off.

Take fifteen gallons of water, and thirty pounds of honey, and boil them together till one gallon is wasted; skim it, and take it off the fire; have ready sixteen lemons cut in halves, put a gallon of the liquor to the lemons, and the rest into a tub with seven packs of cowslips; let them stand all night, then put in the liquor with the lemons, eight spoonfuls of new yeast, and a handful of sweet-briar; stir them all well together, and let it work three or four days; then strain it, and put in in your cask, and in six months time you may bottle it.

Your vessel should be quite dry, and previously rinsed with brandy, and well bunged or closed up as soon as the wines have done fermenting.

As it greatly depends on the flavour of the water you use, in order to have good tasted wines, you must be careful to get the best; the water in London will not be proper, unless put for some time in earthen vessels, to settle itself. Fine spring water is most proper if it can be readily got.

Be careful not to let it stand too long before you get it cold, and remember to put in the yeast