Take Sower grapes pound them and press them through a hair bag as you do Sider. & to every 4 Gallons put as much Allom as a walnut then boyle it well and Scumme it as the Scumme riseth as clean as possible then Coole it and when through coole put it into a vessel and when Stale use of it and it will be very good vinegar. 7. _To make Goosbery or Currant Wine._ Take 2 Gallons of Spring water Set it over the fire boyle it a little then put 4 pound of powder Sugar let it boyle and Scume it well take it off and Strain it and when it is as coole as wort put 2 spoonfulls of barm to it let it worke a little then to every gallon of water put 5 quarts of Goosberys or currants first hand pick’t and bruised put it in a little barrell & stir it once a day & keep it close Stopt let it stand 3 or 4 days and when you once begin to See it Sink Strain it through a jelly bag and put it in the Cask being waished out with the Same liquor Stop it up very close & when you think it may be fine draw it off into bottles. 8. _To make Methegline._ Take 12 quarts of honey to 12 gallons and a pottle of water and a fagott of these following herbs Sweet bryer Sweet marjerrom, rosemary and muskecouise of each a small handfull and boyle them in the water and honey all the time it boyles and that must be a full hour, keep scumming of it clean, then take a bag of these following Spices nutmegs, Cloves mace and cinament, a quarter of an ounce of each but most of nutmegs tie them up in a bag with a bullet in it that may cause it to Sink into the middle of your liquor as it boyles, and let it boyle above a quarter of an hour, then take it off and take out the herbs and Spices and Set Some a cooling, and when as coole as wort put in about half a pint of Ale barm, and when coole enough and that it hath got a good head tun it up as you do Ale, or other liquors, and when it hath done workeing hang in again the Same bag of Spices you took out into your barrell Stope it up till it be clear and then bottle it up. 9. _A Plaister for ye Spleen to be made in May._