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{116 } Leamon Ade to be Drunk in Sumer
{SB} Take of Buglass Burrage Burnett of Each a like quantitie being
2 handfull, & put them Into An Earthen pott, * pour a good quantitie
of water to them cover it and Lett it Steep; then putt Into another pott
a Gallon of white wine & one quart of Sack & the Juce of 6 Leamons
& 9 Leamons more cut in Slices with the piles on; then put In halfe a
pint of Orrange flower Water & 2 quarts of the water o^o f the herbs
were Steept in; Crush the Leamons & run it all through a Jelly
Bag, & Sweeten it with fine Suger Searcht & Straine it againe;
So Bottle it with a Little Sugar in [ready] Bottle. & in 10 dayes it will
be ready to drink /

Raspbury Wine
Take to a quart of Raspbury Juce 6 or 8 quarts of white
wine or Renish, & 4 ^lb of refined Suger then let it stand till it be
desolved wich will be 3 or 4 hours; then Bottle it & Stop it close up;
& lie it downe Sett it in a Coole Cellor; & it will be ready to drink
In a months time; but you may keep it a yeare/

Black Cherry Brandie
Take to [ready] 12 ^lb of Cherries after they be pict from the
Stalkes one Gallon of very good Brandy, & Stop them close up in
a vessell for 6 or 7 weekes, then Straine them out and ad [a]
quantitie of suger pleases your tast & Bottle it up/

{M^is Hollan}Rasbery Brandie
Take to a quart of Rasberries a quart of the best Nanci[s]
Brandie Infuse them 2 dayes In the Brandy then with your hands
Squeese them out as hard as possibly you can and then Straine it
through a haire Cive & Sweeten it to your tast. put it up
in a Little Vessell & Stop it close & draw it for your use; there
will be Some Settlement in the Bottom