Stop it very close till it ferment, then give such vent as is necessary,
and keep it warm for about three days, it will work and ferment. Taste it
after two days, to see if it be grown to your liking. As soon as you find
it so, let it run through a strainer, to leave behind all the exhausted
currants and the yest, and so bottle it up. It will be exceeding quick and
pleasant, and is admirable good to cool the Liver, and cleanse the blood.
It will be ready to drink in five or six days after it is bottled; And you
may drink safely large draughts of it.
SCOTCH ALE FROM MY LADY HOLMBEY
The Excellent Scotch Ale is made thus. Heat Spring-water; it must not boil,
but be ready to boil, which you will know by leaping up in bubbles. Then
pour it to the Malt; but by little and little, stirring them strongly
together all the while they are mingling. When all the water is in, it must
be so proportioned that it be very thick. Then cover the vessel well with a
thick Mat made on purpose with a hole for the stick, and that with
Coverlets and Blankets to keep in all the heat.
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