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Then put to it about half a Porenger-ful of the best Ale-yest, so beat it well together; Then cover it with a cloth, and it will be twelve hours before it work; and afterwards let it stand two days, and then draw it out into stone bottles, and it will be ready to drink in five or six days after. The yest must be of good Ale, and very new.
Taste it after two days, to see if it be grown to your liking. As soon as you find it so, let it run through a strainer, to leave behind all the exhausted currants and the yest, and so bottle it up. It will be exceeding quick and pleasant, and is admirable good to cool the Liver, and cleanse the blood.
Then leave the skiming dish reversed floating in the middle of the Liquor, and so the yest will work up into and under the hollow of the dish, and grow out round about the sides without.
Even as they did, his feeble throat gave out again the long, low moan. The weather was mild now. The prisoner was not actually frozen, but numbed and racked. Heat, hot tea, kindly rubbing, and he revived a little. At first they thought him dying, but in an hour recovered enough to talk. In feeble accents and broken phrases they learned the tale: "Yest m-m-m.
And, after all, I wanted a mill to grind it, sieve to dress it, yest and salt to make it into bread, and an oven to bake it. This set my brains to work to find some expedient for every one of these necessaries against the next harvest. And now having more seed, my first care was to prepare me more land.
If you drink a Glass or two of this sack at a meal, you will find it a great Cordial. If you have great quantity, as six to one, of Liquor, you will easily draw out the tincture in fourteen or sixteen hours infusion; otherwise you may quicken your liquor with a parcel of Sack. In the mean time make the great quantity of Liquor work with yest.
When it is risen, have your oven hot against the Cake is made; let it stand three quarters of an hour. When it is half baked, Ice it over with fine Sugar and Rose-water, and the whites of Eggs, and Musk and Ambergreece. When you mingle your yest and Eggs together for the Cake, put Musk and Amber to that. Take a peck of flower, and put it in half.
Then take two Ounces of Ginger, one Ounce of Nutmegs, half an Ounce of Mace: bruise them and put them in: and let it boil till it be so strong that it will bear an Egg: then let it cool: and being cold, put in 3 or 4 spoon fulls of New-ale yest: and so skim it well, and put it into a Runlet, and it will work like Ale: and having done working, stop it up close, as you do New-beer: and lay salt upon it.
So let it stand three days very close covered. Then skim off the yest, and put it into a seasoned barrel; but stop it not up close, till it have done hissing. Then either stop it very close, if you will keep it in the barrel, or draw it into bottles.
"Do you know who gave it to Mr. Morley?" She stared, speechless, at Bristow. "Don't you know?" he persisted. "Yes," she said with obvious effort; "I I lent it to him." "When?" "Yest last night." "Why?" She tried to smile, but her features were moulded more nearly to a grimace. "Mr. Morley and I and I have been engaged," she laboured to explain.
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