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Cowslip Wine

Allow three pounds of loaf sugar, the rind of an orange and a lemon, and the strained juice of a lemon to every gallon of water. Boil the sugar and water together for half an hour. Skim it carefully, then pour it over the rind and juice. Let it stand until new-milk warm, add four quarts of cowslip pips or flowers, and to every six quarts of liquid put three large table-spoonfuls of fresh yeast, spread on toast. On the following day put the wine into a cask, which must be closely stopped. Twenty-four or forty-eight hours to ferment; seven weeks to remain in the cask, when it will be fit either for bottling or drinking.