And in this Liquor you must put, in the due time, a little quantity of
Hops, about two handfuls, which must boil sufficiently in the Liquor. Put
this into the cooling fat to cool two or three days. When it is about
milk-warm, take white-bread and cut it into tosts, upon which, (when they
are hot) spread moderately thick some fresh sweet Ale-yest; and cover the
superficies of the Liquor with such tosts; Then cover the Tub or Fat with a
double course sheet, and a blancket or two, which tye fast about it. This
will make your Liquor work up highly. When you find it is near it's height
of working, and that the Liquor is risen to the top of the Tub (of which it
wanted 8 or 10 Inches at first,) Skim off the tosts and yest, and Tun it up
in a hogshead: which stop close; but after 24 hours draw it into another
barrel: for it will leave a great deal of sediment. It will work again in
this second barrel. After other 24 hours draw it into another barrel, and
then it will be clear and pale like White-wine. Stop it up close, hanging a
bag of bruised spice in the bung; and after five or six months, it will be
fit to drink.
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