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Recipe 87-88

87. Elder Berry Wine
Ten Gall:ns Water boyl it very well for one hour or more, allow for waste, while your liquor is boyling allow 5 pound of Malaga Raisins to a Gall:n let the liquor be pretty cool before you put in the raisins, let 'em stand ten days, stir 'em twice a Day, cover it w:th a blanket on the last day get the elder Ready, w:ch must be thus, let the berrys be put in a pot well stopt w:th Paste, they must be put in a Kettle of water, & let 'em boyl 2 or 3 hours, allow a pint or more of juice to every Gall:n Liquor, & w:n tis cold & the raisins well strain'd & squeez'd put in the juice, spread a toast w:th yeast on both sides, let it work for a day & a night, then strain & [Jun?] it, w:n it has done working stop it but not too close at once, as you think fit by Degrees, let is stand 3:4:5 or 6 months
88. Cowslip Wine
6 Gall:ns Spring water 6 pound fine sugar boyl half an hour & scum it well, let it cool a little then put a peck of cowslip flowers pickt & bruised a little in a mortar, put 'em to the liquor stir 'em very well, & w:n tis cool enough to work put in a spoonfull of yeast, let it stand 8 hours, then strain it, & let it be put into the vefsel, you may bottle it in a fortnight

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87. Elder Berry Wine Ten Gall:ns Water boyl it very well for one hour or more, allow for waste, while your liquor is boyling allow 5 pound of Malaga Raisins to a Gall:n let the liquor be pretty cool before you put in the raisins, let 'em stand ten days, stir 'em twice a Day, cover it w:th a blanket on the last day get the elder Ready, w:ch must be thus, let the berrys be put in a pot well stopt w:th Paste, they must be put in a Kettle of water, & let 'em boyl 2 or 3 hours, allow a pint or more of juice to every Gall:n Liquor, & w:n tis cold & the raisins well strain'd & squeez'd put in the juice, spread a toast w:th yeast on both sides, let it work for a day & a night, then strain & [Jun?] it, w:n it has done working stop it but not too close at once, as you think fit by Degrees, let is stand 3:4:5 or 6 months 88. Cowslip Wine 6 Gall:ns Spring water 6 pound fine sugar boyl half an hour & scum it well, let it cool a little then put a peck of cowslip flowers pickt & bruised a little in a mortar, put 'em to the liquor stir 'em very well, & w:n tis cool enough to work put in a spoonfull of yeast, let it stand 8 hours, then strain it, & let it be put into the vefsel, you may bottle it in a fortnight