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Rh and two or three days after you make broach, and it will drink very fine and brisk.

Take a gallon or more of morning's milk, put it into the cask, and mix it well with rolling; when you perceive it is quite settled, put in three or four ounces of isinglass, and about a quarter of a pound of loaf sugar, fine scraped; then fill up the hogshead or other cask, and roll it four or five times over; and this will bring it to a colour and fineness.

Take a pint of clarified honey, a pint of water, wherein raisins of the sum have been well steeped, and three quarters of a pint of good white wine, or claret, according as the colour of your wine is; let them simmer and boil a little over a gentle fire, to the consumption of a third part, taking off the scum as fast as it rises; put it very hot into the vitiated wine, and let it stand, the bung hole being open; then put a little bruised mace, nutmegs and cloves into a linen bag, and hang it in the wine by a string, for three or four days; by so doing either new or old wine will not only be fined, but much bettered; for by this means they are restored from their foulness and decay, and yield a good scent and taste; you may, to make this work, more perfect, when you take out the spice, hang in a small bag of white mustard seed, a little bruised.

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