take to this quantity two
Ounces of Cinnamon grosly broken and bruised, and put it in a little bag at
the spiggot, that all the wine you draw may run through the Cinnamon.

You must be careful in bruising the Cherries, and breaking the stones. For
if you do all at once, the Liquor will sparkle about. But you must first
bruise the Cherries gently in a mortar, and rub through a sieve all that
will pass, and strain the Residue hard through your hands. Then beat the
remaining hard so strongly, as may break all the stones. Then put all
together, and strain the clean through a subtil strainer, and put the
solider substance into the bag to hang in the Wine.

CURRANTS-WINE

Take a pound of the best Currants clean picked, and pour upon them in a
deep straight mouthed earthen vessel six pounds or pints of hot water, in
which you have dissolved three spoonfuls of the purest and newest Ale-yest.
Stop it very close till it ferment, then give such vent as is necessary,
and keep it warm for about three days, it will work and ferment. 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.
It will be ready to drink in five or six days after it is bottled; And you
may drink safely large draughts of it.

SCOTCH ALE FROM MY LADY HOLMBEY

The Excellent Scotch Ale is made thus. Heat Spring-water; it must not boil,
but be ready to boil, which you will know by leaping up in bubbles. Then
pour it to the Malt; but by little and little, stirring them strongly
together all the while they are mingling. When all the water is in, it must
be so proportioned that it be very thick. Then cover the vessel well with a
thick Mat made on purpose with a hole for the stick, and that with
Coverlets and Blankets to keep in all the heat. After three or four hours,
let it run out by the stick (putting new heated water upon the Malt, if you
please, for small Ale or Beer) into a Hogshead with the head out. There let
it stand till it begin to blink, and grow long like thin Syrup. If you let
it stay too long, and grow too thick, it will be sowre. Then put it again
into the Caldron, and boil it an hour or an hour and a half. Then put it
into a Woodden-vessel to cool, which will require near forty hours for a
hogshead