Take forty pounds of sugar and nine gallons of water; boil it gently
for two hours, skim it well, and put it into a tub to cool. Take two
pounds and a half of the tops of balm, bruise them, and put them into
a barrel, with a little new yeast; and when the liquor is cold, pour
it on the balm. Stir it well together and let it stand twenty-four
hours, stirring it often. Then close it up, and let it stand six
weeks. Then rack it off and put a lump of sugar into every bottle.
Cork it well, and it will be better the second year than the first.