. Then pour it off gently from the settling. This quantity (of a
hogshead) will require better then a quart of the best Ale-barm, which you
must put to it thus. Put it to about three quarts of wort, and stir it, to
make it work well. When the barm is risen quick scum it off to put to the
rest of the wort by degrees. The remaining Liquor (that is the three
quarts) will have drawn into it all the heavy dregs of the barm, and you
may put it to the Ale of the second running, but not to this. Put the barm,
you have scummed off (which will be at least a quart) to about two gallons
of the wort, and stir it to make that rise and work. Then put two Gallons
more to it. Doing thus at several times, till all be mingled, which will
require a whole day to do. Cover it close, and let it work, till it be at
it's height, and begin to fall, which may require ten or twelve hours, or
more. Watch this well, least it sink too much, for then it will be dead.
Then scum off the thickest part of the barm, and run your Ale into the
hogshead, leaving all the bung open a day or two. Then lay a strong Paper
upon it, to keep the clay from falling in, that you must then lay upon it,
in which you must make a little hole to let it work out. You must have some
of the same Liquor to fill it up, as it works over. When it hath done
working, stop it up very close, and keep it in a very cold Cellar. It will
be fit to broach after a year; and be very clear and sweet and pleasant,
and will continue a year longer drawing; and the last glass full be as pure
and as quick as the first. You begin to broach it high. Let your Cask have
served for Sweet-wine.

TO MAKE ALE DRINK QUICK

When small Ale hath wrought sufficiently, draw into bottles; but first put
into every bottle twelve good raisins of the Sun split and stoned; Then
stop up the bottle close, and set it in sand (gravel) or a cold dry Cellar.
After a while this will drink exceeding quick and pleasant. Likewise take
six Wheat-corns, and bruise them, and put into a bottle of Ale; it will
make it exceeding quick and stronger.

TO MAKE CIDER

Take a Peck of Apples, and slice them, and boil them in a barrel of water,
till the third part be wasted; Then cool your water as you do for wort, and
when it is cold, you must pour the water upon three measures of grown
Apples. Then draw forth the water at a tap three or four times a day, for
three days together. Then press out the Liquor, and Tun it up; when it hath