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Then Tun it up into a seasoned firkin, and put into it a tost of white-bread spread with quick Mustard, and hang it in a boulter bag containing loosly some Ginger, Cloves and Cinamon bruised, and a little Limon-peel and Elder-flowers, with a Pebble-stone at the bottome, to make it sink towards the bottom, and fastned by a string coming out of the bung to hinder it from falling quite to the bottome.
Take to three Gallons of Spring-water, one of Honey; first let it gently melt, then boil for an hour, continually skiming it; then put it into an earthen or woodden vessel, and when it is little more then Blood-warm, set it with Ale-yest, and so let it stand twelve hours; then take off the Yest, and Bottle it. Put in it Limon-peel and Cloves, or what best pleaseth your taste of Herbs or Spices.
It will be the better to most taste, if you put a very little Rosemary into the liquor, when you boil it, and a little Limon-peel into each bottle, when you bottle it up. Take a Gallon of Conduit-water, one pound of blew Raisins of the Sun stoned, and half a pound of Sugar. Squeese the juyce of two Limons upon the Raisins and Sugar, and slice the rindes upon them.
Take three Gallons of water, a quart of Honey; if it be not strong enough, you may adde more. Boil it apace an hour, and scum it very clean. Then take it off, and set it a working at such heat as you set Beer, with good yest. Then put it in a Runlet, and at three days end, draw it out in stone-bottles; into everyone put a piece of Limon-peel and two Cloves.
Let this boil half an hour, and scum it very well; then put in one handful of Rosemary, and as much of Bay-leaves; with a little Limon-peel. Boil this half an hour longer, then take it off the fire, and put it into a clean Tub; and when it is cool, work it up with yest, as you do Beer. When it is wrought, put it into your vessel, and stop it very close.
Boil Sweet Bryar, Sweet Marjoram, Cloves and Mace in Spring-water, till the water taste of them. To four Gallons of water put one Gallon of honey, and boil it a little to skim and clarifie it. When you are ready to take it from the fire, put in a little Limon-peel, and pour it into a Woodden vessel, and let it stand till it is almost cold. Then put in some Ale-yest, and stir it altogether.
Put into it Limon-peel and Cloves, or what best pleaseth your taste of Spice or Herbs. Eringo-roots put into it, when it is boiling, maketh it much better. It will be very good this way, if you make it so strong, as to bear an Egge very boyant. It is best made by taking all the Canicular days into your fermentation. Put three parts of water to one of honey.
Take ten quarts of water, and one of honey, Balm a little; Minth, Cloves, Limon-peel, Elder-flowers, a little Ginger; wrought with a little yest, bottle it after a night working. Strong.
Cardamon-seeds mingled with the suspended spices, adde much to the pleasantness of the drink. Limon-peel, as also Elder-flowers. The way of making is thus. She boileth the honey with Spring-water, as I do, till it be cleer scumed; then to every Gallon of Honey, put in a pound or two of good Raisins of the Sun; boil them well, and till the Liquor bear an Egge.
Boil it, till no more scum rise, and that a fourth part be consumed. Then clarifie it with whites of Eggs and their shells, and make it work with yest. After sufficient working Tun it up, hanging it in a bag with Ginger, Cloves, Cinamon and Limon-peel. Stop it very close, and after two or three moneths, draw it into bottles. Boil first your water with your herbs.
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