To Make Cowslip Wine
To three gallons of water put seven pounds of sugar; stir it well together, and beat the whites of ten eggs very well, and mix with the liquor, and make it boil as fast as possible. Skim it well, and let it continue boiling two hours; then strain it through a hair sieve, and set it a cooling, and when it is cold as wort should be, put a small quantity of yeast to it on a toast, or in a dish. Let it stand all night working; then bruise one-half peck of cowslips, put them into your vessel, and your liquor upon them, adding three ounces of syrup of lemons. Cut a turf of grass and lay on the bung; let it stand a fortnight, and then bottle it. Put your tap into your vessel before you put your wine in, that you may not shake it.