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Classic
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page 194
tub or large pot, heat four gallons of water scalding hot then pour it upon the
leaves, and let it stand all night; in the morning strain them through a hair
sieve; put to every gallon of water two pounds of fine sugar, and stir it very
well; take the whites of four or five eggs, put them into a pan, and whisk it
very well, before it be over hot; when the scum begins to rise take it off, and
keep it skimming all the while it is boiling; let it boil three quarters of an
hour, and then put it into the tub; when it is cold put a little new yeast upon
it, and beat it in every two hours, that it may head the better; so work it for
two days, then put it into a sweet vessel, bung it close, and when it is fine
bottle it.
To make Birch Wine.
Take your birch water and clear it with whites of eggs; to every gallon of water
take two pounds and a half of fine sugar; boil it three quarters of an hour, and
when it is almost cold, put in a little yeast; work it two or three days, then
put it into the barrel, and to every five gallons put in a quart of brandy, and
half a pound of stoned raisins. Before you put up your wine, burn a brimstone
match in the barrel.
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