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Updated: May 11, 2025
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.
When it is clear, put into it three Nutmegs quartered; three or four Races of Ginger sliced; Then let it boil a whole hour, Then take it off the fire, and put to it two handfuls of ground Malt; stir it about with a round stick, till it be as cold as wort, when you put yest to it.
Boil it well, when you come to work it with yest, take very good Beer-yest, not Ale-yest. To make Bragot, He takes the first running of such Ale, and boils a less proportion of Honey in it, then when He makes His ordinary Meath; but dubble or triple as much spice and herbs.
To every Gallon of water, take a quart of Honey, to every five Gallons, a handful of Sweet-marjoram, half a handful of Sliced-ginger; boil all these moderately three quarters of an hour; then let it stand and cool: and being Lukewarm, put to every five Gallons, about three quarts of Yest, and let it work a night and a day.
One of my projects was to brew me some beer; a very whimsical one indeed, when it is considered that I had neither casks sufficient; nor could I make any to preserve it in; neither had I hops to make it keep, yest to make it work, nor a copper or kettle to make it boil. Perhaps, indeed, after some years, I might bring this to bear, as I had done other things.
Then put in your spices, and try with a New-laid-egg; and the stronger it is, the longer you may keep it; and if you will drink it presently, put it up in bottles, and rub the Corks with yest, that it may touch it, and it will be ready in three or four days to drink.
Stop it close, and bottle it after three or four months. Very Strong. To ten Gallons of water take four of honey. Clarifie it with flower; and put into it Angelica, Rosemary, Bay-leaves, Balm. Barrel it without yest. Hang in a bag Cloves, Elder-flowers, a little Ginger. Very Strong. Take ten Gallons of water, and four of Honey. Boil nothing in it. Barrel it when cold, without yest.
For example, the Germans call fermentation and the old Germans did so "gahren;" and they call anything which is used as a ferment by such names, such as "gheist" and "geest," and finally in low German, "yest"; and that word you know is the word our Saxon forefathers used, and is almost the same as the word which is commonly employed in this country to denote the common ferment of which I have been speaking.
Boiled "eals" were thus prepared: "Boil them in half water half wine with the bottom of a manchet, a fagot of Parsly and a little Winter Savory, when they are boiled they take them out and break the bread in the broth and put in two or three spoonfuls of yest and a piece of sweet butter, pour to the eals laid upon sippets."
Take ten Gallons of water; thirteen quarts of honey, with Angelica, Borrage and Bugloss, Rosemary, Balm and Sweet-bryar; pour it into a barrel, upon three spoonfuls of yest; hang in a bag Cloves, Elder-flowers, and a little Ginger. Very Strong. Take ten Gallons of Water, and four of honey, with Sea-worm-wood, a little Sage, Rosemary; put it in a barrel, after three days cooling. Put no yest to it.
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