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499
To make Burnt Clarett Wine, or Sack
which if it be not set a fyer is Caled Muled Wine

If you Burne a great Deale at a Time, then a kettle
or such a like vessel you must put your Clarett Wine in,
with Cloues, & Synamon if you will, & Rosemary; the
Spice a little bruised the better: when on the fyer its
ready to boyle, take it off, for boyling Wine makes it
drink heard, & loose its Sperits; espetially if you sett
it a fyer, & then if you burne it neuer soe little, if it is
in a pott that hath a Lid, soon as euer you Clap doun the
Lid or Couer upon it, the flame will instantly goe out:
Sweeten it with Suger, so drink it Hott, or Colde, the
Cold drinks Plesantest, & Barreld, or Bottled upp,
it will in a Coole Roome, keep fresh a Month, or more
many in Voyages carry it so to Sea; but then if you
keep itt, burne itt not, & vnburnt its much more Cordiall
At Tauerns, they allow for a Gallon of Claret Wine a
Pound of suger: & of Spice
And they will put of thear worst Wine, for Such vses
& for making Hypocrasses; but the best, is best.

After the same manner you must Mull Sack, only
it needs not so much Seasoning of Suger, & Spice.