Pierce's is made, excepting as followeth.
For in that you boil the herbs but a quarter of an hour, that the colour
may be pale: But in this, where the deepness of the colour is not regarded,
you boil them a good hour, that you may get all the vertue out of them.
Next for the strength of it; whereas in that, an Egge is to emerge out of
the Liquor but the breadth of a three pence; in This it is to emerge a
large Groats-breadth. Then in this you take but half a pound of Ginger,
and one ounce of Cloves. Whereas the white hath one pound of Ginger, and
two ounces of Cloves. To this you use three quarts, or rather more of
Ale-yest (fresh and new) and when all your Liquor is in a high slender tall
pipe with the narrowest circumference that may be (which makes it work
better then a broad one, where the Spirits loose themselves) you have the
yest in a large Noggin with a handle, or pail, and put some of the Liquor
to it, and make that work; then pour it from pretty high unto the whole
quantity in the pipe, and lade it strongly with that Noggin five or six, or
eight times, pouring it every time from high, and working it well together,
that so every Atome of the yest maybe mingled with every Atome of the
Liquor.
Pages:
114
115
116
117
118
119
120
121
122
123
124
125
126
127
128
129
130
131
132
133
134
135
136
137
138