Home Made Wines
off the liquor, strongly press the juice and moisture out of the herb into the barrel or vessel, and put the liquor up again. Then put a little new yeast to it, and suffer it to ferment three days, covering the bung or vent with a piece of bread spread over with mustard-seed, downward, in a cool place, and let it continue till it is fine and drinks brisk. Drain off the finest part, leaving only the dregs behind; afterward add more herb and ferment it with whites of eggs, flour, and fixed nitre, very nice, or the juice of green grapes, if they are to be had, to which add six pounds of syrup of mustard, all mixed and well beaten together, to refine it down, and it will drink brisk, but it is not very pleasant, being here inserted among artificial wines rather for the sake of health than for the delightfulness of its taste.
SHERBET
In one quart of water boil six or eight sticks of rhubarb ten minutes; strain the boiling liquor on the thin-shaved rind of a lemon. Add two ounces of clarified sugar with a wine-glass of brandy. Stir the above, and let it stand five or six hours before using.
