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From Spaine what bringeth our Traueller? a scull cround hat of the fashion of an olde deepe poringer, a diminutiue Aldermans ruffe with shorte strings like the droppings of a mans nose, a close-bellied dublet comming downe with a peake behinde as farre as the crupper, and cut off before by the breast-boane like a partlet or neckercher, a wyde payre of gascoynes which vngatherd would make a couple of womens ryding kyrtles, huge hangers that haue halfe a Cowe hyde in them, a Rapyer that is lineally descended from halfe a dozen Dukes at the least.
Owing to the scarcity of provisions in the desert, the Azanhaji are but spare eaters, and are able to endure hunger with wonderful patience, as a poringer of barley-meal made into hasty-pudding will serve them a whole day.
To make COWSLIP WINE. Take ten gallons of water, when it is almost at boiling, add to it twenty one pounds of fine powder sugar, let it boil half an hour, and skim it very clean; when it is boiled put it in a tub, let it stand till you think it cold to set on the yeast; take a poringer of new yeast off the fat, and put to it a few cowslips; when you put on the yeast, put in a few every time it is stirred, till all the cowslips be in, which must be six pecks, and let it work three or four days; add to it six lemons, cut off the peel, and the insides put into your barrel, then add to it a pint of brandy; when you think it has done working, close up your vessel, let it stand a month, and then bottle it; you may let your cowslips lie a week or ten days to dry before you make your wine, for it makes it much finer; you may put in a pint of white wine that is good, instead of the brandy.
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