225. To make Curran-Wine.
Pick a Pound of the best Currans, and put them in a deep strait mouth'd earthen Pot, and pour upon them about 3 quarts of hot Water, having first dissolved 3 spoonfuls of the purest and newest Ale-yeast, stop it very close, till it begins to Work, then give it Vent, as is necessary, and keep it warm for about 3 days; it will work and ferment, taste it after 2 days, to se•• if it he grown to your liking; then let it run throug•• a strainer, to leave behind all the Currans and Yeast and so bottle it up; it will be very quick and plea∣sant, and is admirable good to cool the Liver and cleanse the Blood; it will be ready to drink in 5 or 6 days after it is bottled, and you may drink it safely.