White-Ginger beaten exceedingly small and searsed (which will
sever all the skins and course parts from the fine) which having boiled a
quarter of an hour, so to make up the whole hour of boiling, pour out the
Liquor into wide open Vats to cool. When it is quite cold, put a pottle of
New-ale-barm into a Pipe or Butt, standing endwise with his head out, and
pour upon it a Pail-full of your cool Liquor out of one of the Vats; which
falling from high upon it with force, will break and dissipate the barm
into atoms, and mix it with the Liquor. Pour immediately another pail-ful
to that, continuing to do so, till all the Liquor be in. Which by this time
and this course will be uniformly mixed with the barm, and begin to work.
Yet scoop and lade it well a while, to make the mixtion more perfect, and
set the working well on foot. Then cover your But-head with a sheet onely
in Summer, but blankets in Winter; and let your Liquor work about 24 hours
or more. The measure of that is, till the barm (which is raised to a great
head) beginneth a little to fall. Then presently scum of the thick head of
the barm, but take not all away so scrupulously, but that there may remain
a little white froth upon the face of the Liquor. Which scoop and lade
strongly, mingling all to the bottom, that this little remaining barm may
by this agitation be mixed a new with the whole. Then immediately Tun this
Liquor into two hogsheads that have served for Spanish-wine (be sure to
fill them quite full) and there let it work two or three days; that is to
say, till you see that all the feculent substance is wrought out, and that
what runneth out, beginneth to be clear, though a little whitish or frothy
on the upperside of the stream that runs down along the outside of the
hogshead. (If there should be a little more then to fill two hogsheads, put
it in a Rundlet by it self.) Then take some very strong firm Paper, and wet
it on one side with some of the barm that works out, and lay that side over
the bung to cover it close. The barm will make it stick fast to the
hogshead. This covering will serve for a moneth or two. Then stop it close
with strong Cork fitted to the hole, with a linnen about it, to press it
fast in: But let a little vent with a peg in it be made in hogshead, in
some fit place above. This may be fit to broach in five or six moneths; but
three weeks or a moneth before you do so, put into each hogshead half an
ounce of Cinnamon; and two ounces of