Take the large blue figs, when pretty ripe, and steep them in white
wine, having made 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 water until 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 imbrewed 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, mash them well together,
and draw off what will run without squeezing. Then press the rest,
and if not sweet enough, add a sufficient quantity of sugar, to make
it so. Let it ferment, and add to it a little honey and sugar-candy;
then fine it with whites of eggs, and a little isinglass, and draw it
off for use.