day or two.  Then lay a strong Paper upon it, to keep the clay from falling in, that you must then lay upon it, in which you must make a little hole to let it work out.  You must have some of the same Liquor to fill it up, as it works over.  When it hath done working, stop it up very close, and keep it in a very cold Cellar.  It will be fit to broach after a year; and be very clear and sweet and pleasant, and will continue a year longer drawing; and the last glass full be as pure and as quick as the first.  You begin to broach it high.  Let your Cask have served for Sweet-wine.

TO MAKE ALE DRINK QUICK

When small Ale hath wrought sufficiently, draw into bottles; but first put into every bottle twelve good raisins of the Sun split and stoned; Then stop up the bottle close, and set it in sand (gravel) or a cold dry Cellar.  After a while this will drink exceeding quick and pleasant.  Likewise take six Wheat-corns, and bruise them, and put into a bottle of Ale; it will make it exceeding quick and stronger.

TO MAKE CIDER

Take a Peck of Apples, and slice them, and boil them in a barrel of water, till the third part be wasted; Then cool your water as you do for wort, and when it is cold, you must pour the water upon three measures of grown Apples.  Then draw forth the water at a tap three or four times a day, for three days together.  Then press out the Liquor, and Tun it up; when it hath done working, then stop it up close.

A VERY PLEASANT DRINK OF APPLES

Take about fifty Pippins; quarter and core them, without paring them:  for the paring is the Cordialest part of them.  Therefore onely wipe or wash them well, and pick away the black excrescence at the top; and be sure to leave out all the seeds, which are hot.  You may cut them (after all the superfluities are taken away) into thinner slices, if you please.  Put three Gallons of Fountain water to them in a great Pipkin, and let them boil, till the Apples become clear and transparent; which is a sign, they are perfectly tender, and will be in a good half hour, or a little more.  Then with your Ladle break them into Mash and Pulpe, incorporated with the water; letting all boil half an hour longer, that the water may draw into it self all the vertue of the Apples.  Then put to them a pound and a half of pure dubble refined Sugar in powder, which will soon dissolve in that hot Liquor.  Then pour it into an Hippocras bag, and let it run through it two or three times, to be very clear.  Then put it up into bottles; and after a little time, it will be a most pleasant, quick, cooling, smoothing drink.  Excellent in sharp Gonorrhoeas.

SIR PAUL NEALE’S WAY OF MAKING CIDER