lum; and has often been preferred to
portwine, for its pleasant taste, and healthful quality.

N. B. There is no occasion for the use of sugar in this operation;
because the wort has strength and sweetness enough in itself to answer
that end; but there should be an infusion of hops added to the liquor,
by way of preservation and relish.

Some likewise hang a small bag of bruised spices in the vessel.

_To make improved and excellent wholesome Purl._

Take Roman wormwood two dozen, gentian-root six pounds; calamus
aromatics (or the sweet flag root) two pounds; a pound or two of the
galen gale-root; horse radish one bunch; orange peal dried, and
juniper berries, each two pounds; seeds or kernels of Seville oranges
cleaned and dried, two pounds.

These being cut and bruised, put them into a clean butt, and start your
mild brown, or pale beer upon them, so as to fill up the vessel, about
the beginning of November, and let it stand till the next season; and
make it thus annually.

_To brew Strong Beer._

To a barrel of beer take two bushels of wheat just cracked in the mill,
and some of the flour sifted out of it; when your water is scalding hot,
put it into your mash-vat, there let it stand till you can see your face
in it; then put your malt upon that, and do not stir it; let it stand
two hours and an half; then let it run into a tub that has two pounds of
hops in it, and a handful of rosemary flowers; and when it is all run,
put it into the copper, and boil it two hours; then strain it off,
setting it a cooling very thin, and setting it a working very cool;
clear it very well before you put it a working; put a little yeast to
it; when the yeast begins to fall, put it into your vessel, put in a
pint of whole grain, and six eggs, then stop it; Let it stand a year,
and then bottle it.

A good table-beer may be made, by mashing again, after the preceding is
drawn off; then let it stand two hours, and let that run, and mash
again, and stir it as before; be sure to cover your mashing-vat well;
mix the first and second running together.

_To make China Ale._

To six gallons of ale, take a quarter of a pound or more of China root,
thin sliced, and a quarter of a pound of coriander seeds, bruised--hang
these in a tiffany, or coarse linen bag, in the vessel, till it has done
working; and let it stand fourteen days before you bottle.

_To make Ale, or any other liquor, that is too new, or sweet, drink
stale._