1903 The Flowing Bowl by Edward Spencer

34- the flowing BOWL put in cloves, mace, nutmeg, cinnamon and ginger, of each a quarter of an ounce, dates stoned and sliced four ounces; raisins stoned half a pound. Let these infuse ten days, then strain it out, and tincture it with saffron, and bottle it and cork it well. It seems just the sort for Jubilee rejoicings and vestry meetings j but do not give it to the constable on fixed point duty. In my pitiable ignorance, I once thought that Clary was the old English name for Claret. Not a bit of it. This is how the artistic used to make Clary Wine. Take twenty-four pounds of Malaga raisins, pick and chop them very small, put them in a tub, and to each pound a quart of water; let them steep ten or eleven days—this sounds like a school treat— stirring it twice every day j you must keep it covered close all the while ; then strain it off, and put it into a vessel, and about half a peck of the tops of clary (what was clary ?) when 'tis in blossom ; stop it close for six weeks, and then bottle it off; in two or three months 'tis fit to drink. Clary naturally leads to Apricock WinCj which we of the nineteenth century miscall apricot. The derivation of the word is Latin. Then the Arabs got hold of it, and it became Al-precoc. Then the thriving Spaniards got hold of the word, which became Alborcoque •, and so to England. But to the wine.