Take a considerable quantity of damsons and common plums inclining to
ripeness: slit them in halves, so that the stones may be taken out,
then mash them gently, and add a little water and honey. Add to every
gallon of the pulp a gallon of spring water, with a few bay-leaves
and cloves; boil the mixture, and add as much sugar as will well
sweeten it; skim off the froth and let it cool. Now press the fruit,
squeezing out the liquid part; strain all through a fine strainer,
and put the water and juice together in a cask. Having allowed the
whole to stand and ferment for three or four days, fine it with white
sugar, flour, and whites of eggs; draw it off into bottles, then cork
it well. In twelve days it will be ripe, and will taste like weak
Port, having the flavour of Canary.