_of Hammersmith._
Take nine Gallons of Spring Water, and half a Bushel of Elder-berries,
pick'd clean from the Stalks; boil these till the Berries begin to dimple,
then gently strain off the Liquor, and to every Gallon of it put two Pounds
of good _Lisbon_ Sugar, and boil it an Hour; then let it stand to cool, in
an open Tub, for if it was to cool in the Copper, or Brass Kettle, it was
boil'd in, the Liquor would be ill-tasted. When it is almost cool, spread
some Ale-Yeast upon a Toast of White Bread, and put it into the Liquor, to
work three Days in the open Tub, stirring the Liquor once or twice a Day,
and then tun it in a Vessel of a right size, to hold it: At the same time
add to every Gallon one pound of Raisins of the Sun whole, and let them lie
in the Cask till the Wine is drawn off.
Such a small quantity of Wine, as is here directed, will be fit to bottle
the _January_ next after it is made, but larger Casks should not be drawn
off till _March_ or _April_.
A Receipt from _Barbadoes,_ to make _Rum;_ which proves very good.
In _Barbadoes_ the Rum is made of the Scum and Offal of the Sugar, of which
they put one ninth part, or eighth part, to common Water, about eighteen
Gallons, all together, in a wooden open Vessel or Tub; cover this with dry
Leaves of Palm, or for want of them, with the Leaves of _Platanus_ or the
Leaves of Fern in _England_, or the Parts or Leaves which Flagg-Brooms are
made of.
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