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Classic
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page 196
wreath of straw before the faucet; add to every eight pounds of fruit a gallon
of water; boil the water, skim it, and put it to your fruit scalding hot; let it
stand two whole days; then draw it off, and put it into a vessel fit for it; and
to every gallon of liquor put two pounds and a half of fine sugar; let the
vessel be full, and stop it close; the longer it stands the better; it will keep
a year in the vessel; bottle it out. The small damson is the best. You may put a
very small lump of double refined sugar in every bottle.
To make Sage wine.
Take four handfuls of red sage, beat it in a stone mortar like green sauce, put
it into a quart of red wine, and let it stand three or four days close stopped,
shaking it twice or thrice, then let it stand and settle, and the next day in
the morning take of the sage wine three spoonfuls, and of running water one
spoonful, fasting after it one hour or better; use this from Michaelmas to the
end of March; it will cure any aches or humours in the joints, dry rheums, keep
off all diseases to the fourth degree; it helps the dead palsy, and convulsions
in the sinews, sharpens the memory, and from the beginning of taking it will
keep the body mild, strengthens nature, till the fulness of your day be
finished; nothing will be
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