that you must keep it a longer time
before you drink it; and the length of time mellows and tames the taste of
the herbs and spice). And when it is tunned in the vessel (after working
with the barm) you hang in it a bag with bruised spices (rather more then
you boiled in it) which is to hang in the barrel all the while you draw it.

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.

THE COUNTESS OF NEWPORT'S CHERRY WINE

Pick the best Cherries free from rotten, and pick the stalk from them; put
them into an earthen Pan. Bruise them, by griping and straining them in
your hands, and let them stand all night; on the next day strain them out
(through a Napkin; which if it be a course and thin one, let the juyce run
through a Hippocras or gelly bag, upon a pound of fine pure Sugar in
powder, to every Gallon of juyce) and to every gallon put a pound of Sugar,
and put it into a vessel. Be sure your vessel be full, or your wine will be
spoiled; you must let it stand a month before you bottle it; and in every
bottle you must put a lump (a piece as big as a Nutmeg) of Sugar. The
vessel must not be stopt until it hath done working.

STRAWBERRY WINE

Bruise the Strawberries, and put them into a Linnen-bag which hath been a
little used, that so the Liquor may run through more easily. You hang in
the bag at the bung into the vessel, before you do put in your
Strawberries. The quantity of the fruit is left to your discretion; for you
will judge to be there enough of them, when the colour of the wine is high
enough. During the working, you leave the bung open. The working being
over, you stop your vessel. Cherry-wine is made after the same fashion. But
it is a little more troublesome to break the Cherry-stones. But it is
necessary, that if your Cherries be of the black soure Cherries, you put to
it a little Cinnamon, and a few Cloves.

TO MAKE WINE OF CHERRIES ALONE

Take one hundred pounds weight, or what quantity you please, of ripe, but
sound, pure, dry and well gathered Cherries. Bruise and mash them with your
hands to press out all their juyce, which strain through a boulter cloth,
into a deep narrow Woodden tub, and cover it close with clothes. It will
begin to work and ferment within three or four ho