Then lay upon these another Layer of Walnuts, and upon
them the Roots and Spices as before, and so continue till your Pot is full;
then pour over the whole, as much boiling Vinegar as will cover them, and
immediately cover the Pot close, and let it stand till the next Day, when
we may again pour off the Vinegar from them, without disturbing them; and
making it again boiling hot, pour it upon them, and stop them close, as
before, to be set by for use. But these will not be fit for eating under
three Weeks or a Month, and will be much better by keeping a few Months.
This Month is a proper time to make Syrup of Clove-Julyflowers, and
likewise to make Julyflower Wine, which is a very rich Liquor, and may be
made in the best manner, by the following Receipt from Mrs. B. B.
To make Julyflower Wine.
Take nine Gallons of Water, and twenty four Pounds of Sugar, boil these on
a gentle Fire till one Gallon is lost, or evaporated, taking off the Scum
as it rises. Then having prepared a Bushel of Clove Julyflowers, the red
Flower Leaves only, pour the Liquor scalding hot upon them, and cover them
close till the next Day, then pressing them with a Screw-press. When this
is done, bake a piece of Bread hard, without scorching, before the Fire,
and while it is warm, spread some Ale-Yeast upon it, and put it into the
Liquor, in an open Tub, till it begins to worker ferment; the next Day
after which, add two quarts of Sack, and one of _Rhenish_ Wine, and barrel
it for three Weeks or a Month; let it then be bottled, and kept in a cool
Place.
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