raspberry juice, and it will drink well in ten days.
Another Way.
Your raspberries must be dry, full ripe, and used just after they are gathered, in order to preserve their flavour; to every quart of fruit put three pounds of fine powder sugar, and a little better than a gallon of clear water; stir it five or six times a day, to mix the whole well together, and let it ferment for three or four days; put it in two whole eggs, taking care they are not broke in putting it; it must stand at least three months before you bottle it. Your water should be of a good flavour, for in the choice of that principally depends the making of good or bad taste wines.
These wines, either way, are a great cordial; they cleanse the blood, prevent pestilential air, comfort the heart, ease pains in the stomach, dispel gross vapours from the brain, cause a free breathing, by removing obstructions from the lungs, and are successfully taken in apoplexies.
To make Mulberry Wine.
Take mulberries, when they are just changed from their redness to shining black, gather them on a dry day, when the sun has taken off the dew, spread them thinly on a fine cloth on a floor or a table for twenty-four hours, and boil up a gallon of water to each gallon of juice you can get out of them; scum the water well, and add a little cinnamon slightly bruised; put to every gallon six ounces of white sugar-candy finely
beaten;
