1903 The still-room by C. Roundell

StilLRoom

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placing therein a small piece of toast spread on both sides with ale yeast. To make Lonon Wine, — Take five pounds of peeled lemons and the sliced peel of four lemons.

A GROUP OF MODERN BOTTLES.

and proceed in making gooseberry wine, but allow only three and a half pounds of sugar and add no cream of tartar. The pips should be re- moved before the fruit is crushed. To make Cowslip Wine, — Prepare a simple wine 86 as