_To make Saragossa Wine, or English Sack_:--To every quart of water, put a sprig of rue, and to every gallon a handful of fennel-roots, boil these half an hour, then strain it out, and to every gallon of this liquor put three pounds of honey; boil it two hours, and scum it well, and when 'tis cold pour it off and turn it into a vessel, or such cask that is fit for it; keep it a year in the vessel, and then bottle it; 'tis a very good sack. _Mountain Wine_:--Pick out the big stalks of your Malaga raisins, then chop them very small, five gallons to every gallon of cold spring-water, let them steep a fortnight or more, squeeze out the liquor and barrel it in a vessel fit for it; first fume the vessel with brimstone; don't stop it up till the hissing is over. _To make Quince Wine_;--Take your quinces when they are thorough ripe, wipe off the fur very clean; then take out the cores and bruise them as you do apples for cyder, and press them, and to every gallon of juice put two pounds and a half of fine sugar, stir it together till 'tis dissolved; then put it in your cask, and when it has done working stop it close; let it stand till March before you bottle it. You may keep it two or three years, it will be better. _To make Plumb Wine_:--Take twenty pounds of Malaga raisins, pick, rub, and shred them, and put them into a tub; then take four gallons of fair water and boil it an hour, and let it stand till 'tis blood-warm; then put it to your raisins; let it stand nine or ten days, stirring it once or twice a day, strain out your liquor, and mix with it two quarts of damson juice, put it in a vessel, and when it has done working, stop it close; at four or five months bottle it. _To make Birch Wine_:--In March bore a hole in a tree, and put in a faucet, and it will run two or three days together without hurting the tree; then put in a pin to stop it, and the next year you may draw as much from the same hole; put to every gallon of the liquor a quart of good honey, and stir it well together, boil it an hour, scum it well, and put in a few cloves, and a piece of lemon-peel; when 'tis almost cold, put to it so much ale-yeast as will make it work like new ale, and when the yeast begins to settle, put it in a runlet that will just hold it: so let it stand six weeks or longer if you please; then bottle it, and in a month you may drink it. It will keep a year or two. You may make it with sugar, two pounds to a gallon, or something more, if you keep it long. This is admirably wholesome as well as pleasant, an opener of obstructions, good against the phthisick, and good against the spleen and scurvy, a remedy for the stone, it will abate heat in a fever or thrush, and has been given with good success.