perature of 75, put in a little new yeast; let it stand four days, in a tub, in a warm room; tun it, and bung up when the fermentation has ceased. March and October are the best seasons. It should remain twelve months in cask before it is bottled.
Warm a gallon of water, add 3 lbs. loaf sugar, stir well from the bottom, and put in the white of an egg well beaten. When the water boils, stir, skim, and boil it an hour, put it in a pan to cool, and add ½ pint of yeast. Tun it next day, work it ten days, stirring once a day, then add to every gallon 1 lb. of sun raisins chopped, and rather less than ¼ lb. of almonds (pounded), more of bitter than sweet, and a little isinglass. Stop the cask close, for twelve months.
To 4 quarts of brandy, 4 lbs. of red cherries, 2 lbs. of black cherries, and 1 quart of raspberries, a few cloves, a stick of cinnamon, and a bit of orange peel: let it stand a month, close stopped, then bottle it; a lump of sugar in each bottle.
To 10 gallons of spring water put 30 lbs. of lump sugar: mix well, and put it on the fire with the whites of 7 eggs well beaten; do not stir before it boils: when it has boiled half an hour, skim well, put it into a tub, and let it stand till cold. Then put to it a pint of good ale yeast, and the peels of 10 Seville oranges very thin, let it stand two days, stirring night and morning. Then barrel it, adding the juice of 40 Seville oranges, and their peels. When it has done working, stop it close for six months before it is bottled.—Or: to 10 gallons of water, put 32 lbs. loaf sugar, and the whites of 4 eggs, beaten, boil as long as any scum rises, take that off, pour it through a sieve, and boil again, until quite clear; then pour it into a pan. Peel 100 Seville oranges, very thin; when the steam is a little gone off the water, put the peel into it, keeping back about a double handful. When the liquor is quite cold, squeeze in the
