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Wine, Bitter

Take a quart each of red and green camomile, and bruise them with a pint of wormwood, all being picked nicely from the stalks; lay them in a vessel, and add two ounces of camomile flowers, a handful of rosemary, and an ounce of gentian root. Boil for half an hour four gallons of soft water with ten pounds of good loaf sugar, two ounces of ginger bruised, and the whites of four eggs well beaten, skimming till quite clear. Pour the liquid scalding on the herbs, cover up close, and let them infuse for four days. At the end of that the time warm a part of the liquor, mix it with the rest, and work it with yeast; strain it into a small cask, and on fermentation ceasing, add an ounce of dissolved isinglass and a pint of brandy; stop up the bung, and keep the wine for nine months; then bottle in pint bottles, seal the corks, and keep for six months longer.