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Raspberrie Wine {³⁸ 117}
M^rs.H
To a gallon & halfe of Rasberries brused, take 2 gallons of water
lett it stand 6 hours then Stir it well together & let it Stand 6 hours
Longer then run it throug a haire Cive pressing it gently with your
hands; [Funil up ] this Gently & Stop in close let your Barrell Stand
in a coole Cellor let it be Stopt close til it do purge, Repeat
the Stopping because the Aire is a great enemie to It, thus
ordered lett it Stand in the Cellor for the Space of 3 weekes or a
Month; then It will be Cleare & then Bottle itt; when you first put
It Into your Vessell allow to ever Gallon of Liquer an equal amount of
Suger & when you Bottle it up put In as much mor^e Suger
as will make 3 l^b to every Gallon then Corke it up for your use
Lett your Rasberries be full ripe and gathered in dry [weth^er]

To make Gilliflower Cowslip or
Rasberrie Wine
Take of Soft water 6 gallons & boyle it to 3; put to
it of Suger 6^lb & give it then one boyl more when the Suger In
it: have Ready 12 quarts of pict cowslips Gilliflowers or Rasberries; pour the Liquor Scalding hot into the pott when the
flowers are In & Stir all together; Cover this close for 24 hours
theen Straine it out, theen have redy a Tost of Brown bread toasted
very dry & Spread on both Sides with the ale yeast put this Tost
In the Ale Liquer covering it close for 12 hours; Stirring [it]
once In 3 hours;after this turn it Into a vesseell you design[]
to keep it In; Stop it close & Lett it Stand for 3 weekes; then
Bottle it with an ounce of Suger in each Bottle, & if you plea^se
a Reason or 2; you may make Currant Goosberrie or quince
wine