to the other in the water and when you see it is cold, drain it from the
water in a Napkin, and break it in little peices with your fingers, and
take out all the little veins; then take eight ounces of Oyl of Tartar,
and put in that first, stiring it well together, then put it into a
Gallon of Conduit water, and let it stand till night; shift this with so
much Oyl and Water, morning and evening seven dayes together, and be
sure you shift it constantly; and the day before you mean to melt it
wring it hard by a little at a time, and be sure the Oyl and water be
all out of it, wring the water well out of it with a Napkin every time
you shift it; then put in three pints of Rose-water; let it stand close
covered twelve hours, then wring out that, and put it in a pint of fresh
Rose-water into a high Gallipot with the _Fæces_; then tie it close up,
and set it in a pot of water, and let it boil two hours then take it
out, and strain it into an earthen Pan, let it stand till it be cold;
then cut a hole in it, and let out the water, then scrape away the
bottom, and dry it with a cloth, and dry the pan, melt it in a
Chafing-dish of Coales, or in the Gallipots; beat it so long till it
look very white and shining; then with your hand fling it in fine Cakes
upon white paper, and let it lye till it be cold, then put it into
Gallipots. This will be very good for two or three years.



_To make Raisin Wine._

Take two pound of Raisins of the Sun shred, a pound of good powdered
Sugar, the juice of two Lemons, one pill, put these into an earthen Pot
with a top, then take two gallons of water, let it boil half an hour,
then take it hot from the fire, and put it into the pot, and cover it
close for three or four dayes, stirring it twice a day, being strained