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Continue so adding the Liquor by little and little, till a good deal of it be Incorporated with the yest; then put that to all the rest of the quantity, and beat it altogether very well; then cover it close, and keep it warm for two or three days. Then draw the clear into bottles. This will make it less windy, but also a little less quick, though more wholesome.
And this she holdeth the best way of clarifying the Liquor, and making it look pale. Then pour it into vessels as above to cool. Let it stand three days; then Tun it up into a Sack cask without yest or Spice, and keep it stopped till it work. Then let it be open, till it have done working, filling it up still with other honey-drink. Then stop it up close for a year or two.
Then take it off the fire, and pour it in earthen things to cool: and when it is cold, put to it five or six spoonfuls of the best yest of Ale you can get: stir it together, and then every day scum it with a bundle of Feathers till it hath done working: Then Tun it up in a Sack-cask and to every six gallons of Metheglin put one pint of Aquavitæ, or a quart of Sack; and a quarter of a pound of Ginger sliced, with the Pills of two or three Limons and Orenges in a bag to hang in it.
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.
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.
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.
He makes also Mead with the second weak running of the Ale; and to this He useth the same proportions of honey, herbs and spice, as for his small Mead of pure water; and useth the same manner of boiling, working with yest, and other Circumstances, as in making of that. Pick the best Cherries free from rotten, and pick the stalk from them; put them into an earthen Pan.
Then take off the Yest and strain it into a Runlet; and when it hath done working: then stop it up, and so let it remain a month: then drawing out into bottles, put into every bottle two or three stoned Raisins, and a lump of Loaf-sugar. It may be drunk in two months.
The roots must be scraped, and the Pith taken out. The Meath must boil an hour by the Clock; after put it into Tubs to cool, and when it is cold, take three or four slices of White-bread, tost them very hard, and spread very good yest on both sides of the tosts; then put them into the Tubs. If it be warm weather, let the Tubs be uncovered; but if it be cold, cover them.
Jumping down, he walked toward his father and placed an oblong block of pine wood in his hands. One of its ends was rounded off, and some deep cuts had been made on the top. "Do you know what that is, Father?" asked Hans. Raff Brinker's face brightened. "Indeed I do, boy! It is the boat I was making you yest alack, not yesterday, but years ago." "I have kept it ever since, Father.
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