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Raspberrie Wine {38 117}
Mrs.H
To a gallon & halfe of Rasberries brused, take 2 gallons of water
lett it stand 6 hours n Stir it well together & let it Stand 6 hours
Longer n run it throug a haire Cive pressing it gently w th yo
hands; [Funil up ] is Gently & Stop in close let yo Barrell Stand
in a coole Cellor let it be Stopt close til it do purge, Repeat
e Stopping because e Aire is a great enemie to It, thus
ordered lett it Stand in e Cellor for e Space of 3 weekes or a
Month; n It will be Cleare & n Bottle itt; w n you first put
It Into yo Vessell allow to ever Gallon of Liquer of
Suger & when you Bottle it up put In as much more Suger
as will make 3 lb to every Gallon n Corke it up for yo use
Lett yo Rasberries be full ripe and gathered in dry [wether]
To make Gilliflower Cowslip or
Rasberrie Wine
Take of Soft water 6 gallons & boyle it to 3; put to
it of Suger 6lb & give it n one boyl more w n e Suger In
it: have Ready 12 quarts of pict cowslips Gilliflowers or Rasberries; pour e Liquor Scalding hot into e pott w n the
flowers are In & Stir all together; Cover this close for 24 hours
the n Straine it out, the n have redy a Tost of Brown bread toasted
very dry & Spread on both Sides w h the ale yeast put this Tost
In e 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; n
Bottle it w th an ounce of Suger in each Bottle, & if you please
a Reason or 2; you may make Currant Goosberrie or quince
wine
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