put it into bottles, and stop it more close, in a fortnight or three
weeks it may be drunk; you may put in Clove Gilly flowers, or Cowslips,
as the time of the year is when you make it; and when you have drawn
this from the Raisins, and bottled it up, heat two quarts of water more,
put it to the ingredients, and let it stand as aforesaid. This will be
good, but smaller than the other, the water must be boiled as the other.



_To make Rasberry Wine._

Take a Gallon of good Rhenish Wine, put into it as much Rasberries very
ripe as will make it strong, put it in an earthen pot, and let it stand
two dayes, then pour your Wine from your Rasberries, and put into every
bottle two ounces of Sugar, stop it up and keep it by you.



_The best way to preserve Cherries._

Take the best Cherries you can get, and cut the stalks something short,
then for every pound of these Cherries take two pound of other
Cherries, and put them of their stalks and stones, put to them ten
spoonfuls of fair water, and then set them on the fire to boil very fast
till you see that the colour of the syrup be like pale Claret wine, then
take it off the fire, and drain them from the Cherries into a Pan to
preserve in. Take to every pound of Cherries a quarter of Sugar, of
which take half, and dissolve it with the Cherry water drained from the
Cherries, and keep them boiling very fast till they will gelly in a
spoon, and as you see the syrup thin, take off the Sugar that you kept