days, stirring it twice every day; you must keep it covered close all the while. Then strain it off, and put it into a vessel, and about one-quarter peck of the tops of clary, when it is in blossom; stop it close for six weeks, and then bottle it off. In two or three months it is fit to drink. It is apt to have a great sediment at bottom; therefore it is best to draw it off by plugs, or tap it pretty high.
TO MAKE FINE CLARY WINE
To five gallons of water put twelve and one-half pounds of sugar, and the whites of six eggs well beaten. Set it over the fire, and let it boil gently near an hour; skim it clean and put it in a tub, and when it is near cold, then put into the vessel you keep it in about half a strike of clary in the blossom, stripped from the stalks, flowers and little leaves together, and one pint of new ale-yeast. Then put in the liquor, and stir it two or three times a day for three days; when it has done working, stop it up, and bottle it at three or four months old, if it is clear.
CLOVER WINE
Three quarts blossoms, four quarts boiling water; let stand three days. Drain, and to
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