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to make gosbery wine

gather the frut before they ar too ripe
and to every six pound of goosberys
take to pound of suger and too quarts
of water stamp the gosberys and steep
them in water and suger twenty four
hours strain them and put the liqor in to
a vesel close stopt for a fortnight or 3 weeks
dran it of if you find it fine if not
let it stand a fortnight longer and then
draw it into botels but if it be not fine
rack it of
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to make aprecock wine

take 3 pound of suger to 3 quarts of water
boyle it together as the scom riseth take it
of then put in six pound of aprecocks pard
and stoned let them boyle tell they be tender
take them out and when it is cold strane it
put it in a vesel that will hold it for a
weeke or more tel it is fine then
botel it out.