(or rather but a threepence) of the Egg-shel must Swim above the Liquor; which then put again into your Copper to boil.  It will be some while, before it boil, (peradventure a goodquarter of an hour) but all that while scum will rise, which skim away still as it riseth; and it should be clear scummed by then it boileth:  which as soon as it doth, turn up an hour Glass, and let it boil well a good hour.  A good quarter before the hour is out, put to it a pound of 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 Cloves beaten into most subtile powder. (Sometimes he leaves out the Cloves) which