Lemon Wine Recipe

To every gallon of water put three pounds and a half of loaf-sugar; boil

it half an hour, and to every ten gallons, when cold, put a pint of

yest. Put it next day into a barrel, with the peels and juice of eight

lemons; you must pare them very thin, and run the juice through a

jelly-bag. Put the rinds into a net with a stone in it, or it will rise

to the top and spoil the wine. To every ten gallons add a pint of

brandy. Stop up the barrel, and in three months the wine, if fine, will

be fit for bottling. The brandy must be put in when the wine is made.

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