Preparation:
Take nine gallons of water, and twenty four pounds of sugar, boil these on a gentle fire till one gallon is lost, or evaporated, taking off the scum as it rises. Then having prepared a bushel of clove julyflowers, the red flower leaves only, pour the liquor scalding hot upon them, and cover them close till the next day, then pressing them with a screw-press. When this is done, bake a piece of bread hard, without scorching, before the fire, and while it is warm, spread some ale-yeast upon it, and put it into the liquor, in an open tub, till it begins to worker ferment; the next day after which, add two quarts of sack, and one of Rhenish Wine, and barrel it for three weeks or a month; let it then be bottled, and kept in a cool place.

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