Preparation:

1. Stone the peaches and squash them into a pulp.
2. Add water, sugar and campden tablet. Stir to dissolve sugar. Let sit overnight.
3. Next day, add nutrients, pectic enzyme and tannin. Stir daily for around three days.
4. After 3 days strain off. Put into a sterilised demijohn with an airlock and leave to ferment out.
5. Rack after one month, and then again two more times over the next six months.
6. At one year old the peach wine should be clear and stable. Bottle the peach wine and allow the wine to stand for a further six months before drinking, if possible.

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Preparation:
1. Boil the water and dissolve the sugar in it. Cool.
2. Destem and crush the grapes, being sure to wear rubber gloves.
3. Pour crushed grapes into nylon straining bag, tie securely, and put in primary. Pour water over grapes, add crushed Campden tablet and yeast nutrient, and cover primary securely.
4. After 12 hours add pectic enzyme. Wait additional 12 hours and measure both specific gravity and acid. S.G.  should be 1.090 or higher; acidity no higher than 7 p.p.t. tartaric.
5. Add yeast, recover primary, and squeeze nylon bag lightly and stir must twice daily for about 5-7 days or until S.G. drops to 1.030.
6. Press pulp well to extract liquid. Pour into secondary fermentation vessel, fit airlock, and let stand 3 weeks.
7. Rack and top up, then rack again in 2 months and again after additional 2 months. If wine has cleared, bottle. If not, wait until wine clears, rack again and bottle.

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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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Preparation:
Gather your mulberries when they are full ripe, beat them in a marble mortar, and to every quart of berries put a quart of water; when you put ‘em into the tub rub them very well with your hands, and let them stand all night, then strain ‘em thro’ a sieve; to every gallon of water put three pounds of sugar, and when the sugar is dissolved put it into your barrel; take two pennyworth of isinglass and clip it in pieces, put to it a little wine, and let it stand all night within the air of the fire; take the whites of two or three eggs, beat them very well, then put them to the isinglass, mix them well together, and put them into your barrel, stirring it about when it is put in; you must not let it be over full, nor bung it close up at first; set it in a cool place and bottle it when fine.

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Ingredients:
1 cup bechamel sauce
4 dl Madeira wine (Burgundy)
20 g butter

Preparation:

1. Cook bechamel sauce and Madeira wine for few minutes. Remove from heat.
2. Stir butter into sauce until melted.

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Preparation:

1. Put sugar into the water on the fire, the whites of six eggs, well beaten, and whisk them into the water. When it is quite cold skim it very well whilst any skim rises. Let it boil for 30 minutes.
2. Pare oranges very thin, put them into your tub. Pour the water boiling hot upon your oranges. when it is bloodwarm put on the yeast, then put in your juice, let it work two days, and so tun it into your barrel.
3. At six weeks or two months old bottle it. You may put to it in the barrel a quart of brandy.

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1. Equal quantities of berries and water boiled together, till the berries break.
2. Strain off the liquor, and to every gallon thereof, put three pounds of sugar, and spice, to your palate, boil all up together, let it stand till it becomes cool, (not cold).
3. Put in a piece of toasted bread, spread thick with brewer’s yeast, to ferment, and in two or three days, it will be fit to put in the barrel, then stop it close. This will be fit to drink at Christmas, but the older the better.

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1. To every quart of the juice of rasberries, put a pint of water, and to every quart of liquor a pound of fine sugar. Then set it on the fire to boil half an hour, taking off the scum as it rises.
2. Set it to cool, and when it is quite cold, put it in a vessel and let it stand ten weeks or something more if the weather prove cold.
3. When it is settled, bottle it, and it will keep two years.

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1. Measure your berries and bruise them.
2. To every gallon add one quart of boiling water; let the mixture stand twenty-four hours (stirring occasionally), then strain off all the liquor into a cask.
3. To every gallon add two pounds of sugar.
4. Cork tightly and let stand till the following October.

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Preparation:

1. For 4 bottles of claret, take 1 pound of sugar, 1 ounce of cinnamon broken into pieces, also a few cloves; if after the wine is mulled it is not sweet enough, more sugar can be added.
2. Put the mixture on the fire in a covered stone jar and pour it into a bowl while boiling hot.

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