these in a Bag, and hang them in the Vessel, and stop it up close; when
it hath stood four days, bottle it up, fill the Bottles but a little
above the Neck, and put into every one a Lump of fine Sugar, and stop
them close, and let it be three Weeks or a month before you drink it.

66. _To make Ale to drink within a Week._

Tun it into a Vessel which will hold eight Gallons, and when it hath
done working, ready to bottle, put in some Ginger sliced, and an Orange
stuck with Cloves, and cut here and there with a Knife, and a pound and
half of Sugar, and with a stick stir it well together, and it will work
afresh; when it hath done working, stop it close, and let it stand till
it be clear, then bottle it up and put a Lump of Sugar into every
Bottle, and then stop it close, and knock down the Corks, and turn the
Bottles the Bottoms upwards, and it will be fit to drink in a Weeks
time.

67. _For the Griping in the Guts._

Take a peniworth of Brandy, and a peniworth of Mithridate mixed
together, and drink it three nights together when you go to rest, or
take a little Oil of Aniseeds in a Glass of Sack three times.

68. _To make a Sack Posset._

Take twelve Eggs beaten very well, and put to them a Pint of Sack, stir
them well that they curd not, then put to them three Pints of Cream,
half a Pound of white Sugar, stirring them well together, when they are
hot over the fire, put them into a Bason, and set the Bason over a
boiling pot of water, until the Posset be like a Custard, then take it
off, and when it is cool enough to eat, serve it in with beaten Spice
strewed over it very thick.

69. _To make Pennado._

Take Oatmeal clean picked and well beaten, steep it in water all night,
then strain it and boil it in a Pipkin with some Currans, and a Blade or
two of Mace, and a little Salt; when it is well boiled, take it off, and
put in the Yolks of two or three new laid Eggs beaten with Rosewater,
then set it on a soft fire, and stir it that it curd not, then sweeten
it with Sugar, and put in a little Nutmeg.

70. _To make Cakes without Fruit._

Take four pounds of fine Flower, rub into it one pound of Butter very
well, then take warmed Cream, and temper it with Ale yest, so mix them
together, and make them into a Paste, put in a little Rosewater, and
several Spices well beaten, let it lie by the fire till the Oven heat,
and when you make it up, knead into it half a pound of Caraway Comfits,
and three quarter