“Therefore,” continues the same writer, “to speak first of the election of sweete Wines she must be careful that her Malmseys be full Wines, pleasant, well hewed, and fine; that Bastard be fat, and if it be tawny it skils not, for the tawny Bastards be always the sweetest. Muskadine must be great, pleasant, and strong, with a swete {44} sent, and Amber colour. Sacke, if it be Seres (Xerez?), which it should be, you shall know it by the marke of a corke burned on one side of the bung, and they be ever full gadge, and so are no other Sackes; and the longer they lye the better they be.” _Muskadine_ was, apparently, made from bastard and malmsey, with the addition of ginger and new milk (with the cream removed). Here is a potion bearing the harmless, Band-of-Hopish name of _Lemon Wine_, which would not, however, be tolerated at a Salvation Army banquet. The first part of the recipe will be familiar to many of my young friends. Take six large lemons, pare off the rind, and cut the lemons and squeeze out the juice, and in the juice steep the rind, and put it to a quart of brandy—so far, brother, the court is with you—and let it stand in an earthen pot close stop’t three days, and then squeeze six more, and mix with two quarts of spring-water, and as much sugar as will sweeten the whole, and boil the water and lemons and sugar together, and let it stand till ’tis cool. Then add a quart of white wine and the other lemon and brandy, and mix them together, and run it through a flannel bag into some vessel. Let it stand three months and bottle it off. Cork your bottles very well, and keep it cool; it will be fit to drink in a month or six weeks. {45} Cheer-oh! This potion reads well, and I know a punch which bears some resemblance thereto. But why call it lemon wine? Do not the brandy and the white wine deserve some recognition in the nomenclature? What is understood by the name _Barley Wine_ nowadays is a particularly strong brew of ale. With the ancients, however, it was a drink which might have been with safety handed round at breaking-up parties in a young ladies’ school. Take half a pound of French barley, and boil it in three waters, and save three pints of the last water, and mix it with a quart of white wine, half a pint of borage-water, as much clary-water, and a little red rose-water, the juice of five or six lemons, three quarters of a pound of fine sugar, and the thin yellow rind of a lemon; brew all these quick together, run it through a strainer, and bottle it up. ’Tis pleasant in hot weather, and very good in fevers. In the matter of possets—of which more anon—the following reads like a seductive winter’s beverage, especially if the imbiber have a cold in the head. Fear not the bile, but read the directions for making _King William’s Posset_.