Primrose Wine.—Boil together for half an hour six gallons of water with 12lb. roughly broken up loaf sugar, the juice of four juicy lemons (or four or five ripe limes), and the lightly whisked whites of four eggs, skimming it carefully and constantly. Now put into a delicately clean pan a full peck of primrose flowers, and the very thinly pared rinds of the lemons, or limes, and on this pour the syrup given above, whilst absolutely boiling. Stir this mixture for a few minutes with a silver spoon, or failing this a new, and freshly scalded wooden spoon. When it is all luke-warm, lay in a delicately toasted slice of bread spread with fresh yeast, cover the tub with a doubled blanket, and leave for three or four days, in a cool place. Now strain off the liquid, pressing the flowers with the hand to extract all their juice, and pour it into a delicately clean cask, previously rinsed out with sherry or pale brandy, bung up loosely, and do not fasten up tightly till it ceases to hiss. Leave it in the cask for at least three months before bottling it. A gill of pale brandy to each gallon improves its keeping power, and all old cookery books recommend for this, and all “flower” wines, the addition of “a bottle of Rhenish,” i.e., a bottle of white Rhine wine to each cask, put in like the brandy when the wine is strained into it.