F5376_0099

ffor the Stone Mr Lees experiencd
who liues at Ibstock & Mr Antrobus report it

Tansey the Iuyce Clarified with honey
& dranke with oyle

To make the red Corrain wine

Take 8^li pickt Corrains bruise them & put to
it 2 gallons water & boyle them & scum them,
let them stand till cold, strain it, then take
4^li Suger & 1 pint of Clean water, disolue
the suger in it ouer the ffire, & when it[...]
ready to boyle, take another pint of water
beating into it two whites of eggs, put in
some at a time into the sugerrd water, to
raise the scum & take skim it clean, then
boyle the Corrain water strain & the suger water
Clarified pretty well about halfe an hour,
let it stand & Coole & worke it up with
barme / put it into a barrell about 8 days
then botle it

To Season fresh Herrings with peper &
Salt the herrings whole, only take the heads
of, & the heads put into the picle laid & maybe tak-
en out when baked the herrings laid down close
in a pott with a few bay leaues & Cloues & mace bakt in strongest

{ale & viniger afterwards Kept Coole /}