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A Raison Wine{40}121
Take 12 quart of water & 8 lb of Raisons, of thesun stond & cut small
one ounce of musterd seed bruised, one ounce of clary leaves cut in pieces
& bruised alittle in a stone morter put all those into a Rund to fit for
r purpose so let e Rundlet be top full, stop e hole so close up
t no air can get In or go out, set it in a hot stove or nere a warm
Chymnie t wood or Charcole is burnid in lot it stand dayes and
might by an even heat e 4th day pour your liquor into a cleane
Rundlet holding as manihas e first & strained it from e Ingrad
-iened through a cleane haiere cloath ina presse th a little
water put to e Ingradiened n they good dry & put it to your
wine so in 4 dayes you will have a milk or new wine; but
not yet perfected let r Rumlet down in a coole celler &
put into r Rumlet 6 or 7 spoonfull of sack clarret or
white wine Lees but no more it will tast of ane of those
according to r mind of ith you have put in so let it stand
In e celler till it hath done working n drain it into r
first Rimlet & it will be a gold callor & as pleay ont as
any Reall wine made from e grapes you may bottle it
nore if you please & put into urly bottle a lump of sugar
as big as a hasell nut & cork it up/
Leamon A
For 2 gallons of spring water well boyled put a pint of e juce
of Leammons & 3lbs of fine leafe sugar 6 nutmegss 3 races of ginger a few
Coriander seeds e Rinds of 2 Leamons, this must be put into an earthen
pott & let it stand till it hath done working & n stop it clost & add A
fortnight, and bottle it. & in every bottle a lump of sugar & Bottle it
th Corks close/
Dock Ale
Take 8 gallons of Ale & 4th of Currance halfe a lb of Raisons
halfe alb of Figgs, 1 lb of Red dock roots scrapt slit and brused it
Little in a morter halfe a dozzen mutmegs brused take 2 handfull
of Brook Lime & a good handfull of water Cressets all this must be
hanged in e Ale but not to touch e bottom of e vessell boyle
m in e wort first th a handfull of hopps, this is excellent for clens=
=sing e blood/
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