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.  Then pour it off gently from the settling.  This quantity (of a hogshead) will require better then a quart of the best Ale-barm, which you must put to it thus.  Put it to about three quarts of wort, and stir it, to make it work well.  When the barm is risen quick scum it off to put to the rest of the wort by degrees.  The remaining Liquor (that is the three quarts) will have drawn into it all the heavy dregs of the barm, and you may put it to the Ale of the second running, but not to this.  Put the barm, you have scummed off (which will be at least a quart) to about two gallons of the wort, and stir it to make that rise and work.  Then put two Gallons more to it.  Doing thus at several times, till all be mingled, which will require a whole day to do.  Cover it close, and let it work, till it be at it’s height, and begin to fall, which may require ten or twelve hours, or more.  Watch this well, least it sink too much, for then it will be dead.  Then scum off the thickest part of the barm, and run your Ale into the hogshead, leaving all the bung open a