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Folio page 187v, Scribe's page 404.

To Brew Heath Beer.
Mrs Hiks.This attribution appears in the same hand in the left margin.
Take a kilderkinRoughly 81.83 liters, a cask. & 2 or 3 Galons of water
because of wasting in the boiling; divide it
into 3 parts, first boil one part with heath
& Ginger, then put it into your mashing tub
& let it Stand halfe a quarter of an hour
then put to it a bushel of [molt] & let it
Stand one hour til you have made the next
part boile, then let the first [run] & put in
the Seacond to doo 3 times til boiling the
Liquor with Ginger & heath, & if it [now]
Clear from the molt boil your liquorwort uery
litle, & when it is Could put it all together
& Let it to worke with a quart of yest
& the next day Run it into your Kilderkin
3 ounces of Ginger beaten uery Smale, &
2 good handfuls of Heath is enough;
The last three lines of this first recipe are written in the same hand, but different ink and begins in the left margin and extending to the right edge of the page to fit. This was likely added at a later date.the Smale Beer at Jenkens has too bushel of [scotchSee Lovage]
to a hogshead which the brewer there Says is stronger
then the 8 Shiling Beer at London.

An Electuary for the Cough of the Lungs.
Mrs Grantham;This attribution appears in the same hand in the left margin.
Take 6 Ounces of rasons of the Sun Stoned, beat
them in a Stone Morter uery Smale, then
take 4 ounces of brwon Sugar Candy, beaten
uery fine; then take halfe a pound of Conserue
of red roses; mix all these well together, then
take 12 drops of the Oyle of Sulpher, & 2-4 drops
of the Oile of likerch & one ounce of Syrup
of Diorodium mix them all wel together
& take of this morning & euening, the quantety
of a nutmeg, if the party haue a loosnes they
must leaue out the Syrups, add 1 ounce of Syrup
of Colts food.


Folio page 188r, Scribe's page 405.

To make Pipin Cakes;
La: Turnor.This attribution appears in the same hand in the left margin.
take a dozen of fair pipins, pair them & cut them
as fast as you pare them, into a quart of Spring
water boiling upon the fier, let it boile til it Comes
to a thik pulpe then take to euery pound of pulpe
a pound of double refined Sugar, boil your sugar
in a Clean skillet to a uery high Candy, then pour
your pulpe into it, Stir it upon the fier as long as
you can for fear of Simering, take it off & put in
juice of Leaman And Leaman peil raw sliced
acording to your tast, Glas them up in Clear Cake Glases
& Stone them & when they are dry atop turne them
out upon Sheets of Glass & so dry them up as Clear Cakes.

To make Cherry Brandy.
La MordantThis attribution appears in the same hand in the left margin.
Fil a 2 quart Glas with a wide mouth, ful of
Morello or Kentish Cherrys within 2 inches of the
top & as you put in your Cherrys L[ower] amongst them
a quarter of a pound of whit Sugar Candy, finly beaten
then fil your glas to the top with the best brandy you
Can get Stop & tie it up Cloase, & let it stand about
2 or 3 months & then draw off the brandy into quart
bottles Stop them & keep them for your use.

To picle all manner of Salad;
Mrs Adamson.This attribution appears in the same hand in the left margin.
Make a picle of 2 parts Vineger & 1 part water
boil it & put sum salt into it, put it in an earthen
pot to keepe, & when your pin[t]s laim or le[tt]re is fit
Cut them in lenghs to your liking & put them
into this picle, & at your leasure a Month or too
after take you Salads out of this picle, & put
them into a stew pan of fair water, Couer them
up on the fire & when they begin to boile take
them off, & let it by to Cool, then let it on

Notes and Questions

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HillaryNunn

This page was originally transcribed by Ian Faith as part of an EMROC transcription project in 2013 at The University of Akron.

Ben W. Brumfield

Reviewing the Heath Beer recipe from the perspective of a homebrewer,

Unclear words in lines 11 and 22 are certainly "malt", but I cannot tell if the spelling is "molt" or "malt".

Unclear words in lines 13 is definitely "run", and 15 is probably "run" as well. In line 13, the reference seems to be to a batch sparging process, in which the the mashed grain is "rinsed" to remove sugars still stuck in the grain after the first mash water has been drained from the mash tun. A second batch sparge (with the third part of water) is very unusual in modern practice, but commercial breweries and homebrewers with higher-end equipment forgo batch sparging and do a continuous sparge process which might have similar effects.

I'd love to know what "heath" is.

Ben W. Brumfield

I did find a version of Heather Ale that might work, though they use less malt and replace the sugars with honey: https://lemonsandtime.com/heather-ale-a-galloway-legend/ (Bonus for the poem!)

Katy Mair

Oxford English Dictionary lists : 'heath-ale n. a traditional beverage said to have been anciently brewed from the flowers of heather.' It would make sense with the '2 good handfulls of heath' further on in the recipe.

Great to have a homebrewing perspective @ben! Thank you for your input. This looks like an intriguing article too - maybe a starting point for future trial runs of the transcribed recipes!
https://www.cambridge.org/core/journals/historical-journal/article/understanding-early-modern-beer-an-interdisciplinary-casestudy/76C118F73B8D35FED9E5B69CB3E966FB

Katy Mair

Oxford English Dictionary lists : 'heath-ale n. a traditional beverage said to have been anciently brewed from the flowers of heather.' It would make sense with the '2 good handfulls of heath' further on in the recipe.

Great to have a homebrewing perspective @ben! Thank you for your input. This looks like an intriguing article too - maybe a starting point for future trial runs of the transcribed recipes!
https://www.cambridge.org/core/journals/historical-journal/article/understanding-early-modern-beer-an-interdisciplinary-casestudy/76C118F73B8D35FED9E5B69CB3E966FB