English Fig Wine.
MAKE choice of the largest blue figs you can get,
gather them when pretty ripe and keep them in white
wine. Cut some slits in them that they may swell and
gather in the substance of the wine. Then slice some
other figs, and let them simmer over a fire in clear water
till they are reduced to a kind of pulp. Then strain out
the water, pressing the pulp hard, and pour it as hot as
possible on the figs that are imbrued in the wine. Let
the quantities be nearly equal; but the water somewhat
more than the wine and figs. Let them stand twenty-
four hours, then mash them well together, and draw off
what will run without squeezing. Then press the rest,
and if it is not sweet enough, add a sufficient quantity of
sugar to make it so. Let it ferment, and add a little
honey and sugar-candy to it; then wine it with whites of
eggs and a little isinglass, and draw it off for use.