urs, and a thick foul scum
will rise to the top. Skim it off as it riseth to any good head, and
presently cover it again. Do this till no more great quantity of scum
arise, which will be four or five times, or more. And by this means the
Liquor will become clear, all the gross muddy parts rising up in scum to
the top. When you find that the height of the working is past, and that it
begins to go less, tun it into a barrel, letting it run again through a
boulter, to keep out all the gross feculent substance. If you should let it
stay before you tun it up, till the working were too much deaded, the wine
would prove dead. Let it remain in the barrel close stopped, a month or
five weeks. Then draw it into bottles, into each of which put a lump of
fine Sugar, before you draw the wine into it, and stop them very close, and
set them in a cold Cellar. You may drink them after three or four months.
This wine is exceeding pleasant, strong, spiritful and comfortable.

OF COOKERY

TO MAKE A SACK POSSET

Boil two wine-quarts of Sweet-cream in a Possnet; when it hath boiled a
little, take it from the fire, and beat the yolks of nine or ten fresh
Eggs, and the whites of four with it, beginning with two or three
spoonfuls, and adding more till all be incorporated; then set it over the
fire, to recover a good degree of heat, but not so much as to boil; and
always stir it one way, least you break the consistence. In the mean time,
let half a pint of Sack or White muscadin boil a very little in a bason,
upon a Chafing-dish of Coals, with three quarters of a pound of Sugar, and
three or four quartered Nutmegs, and as many pretty big pieces of sticks of
Cinnamon. When this is well scummed, and still very hot, take it from the
fire, and immediately pour into it the cream, beginning to pour neer it,
but raising by degrees your hand so that it may fall down from a good
height; and without anymore to be done, it will then be fit to eat. It is
very good kept cold as well as eaten hot. It doth very well with it, to put
into the Sack (immediately before you put in the cream) some Ambergreece,
or Ambered-sugar, or Pastils. When it is made, you may put powder of
Cinnamon and Sugar upon it, if you like it.

ANOTHER

To two quarts of Cream, if it be in the Summer, when the Cream is thick and
best, take but two or three yolks of Eggs. But in the Winter when it is
thin and hungry, take six or seven; but never no whites. And of Sack or
Mus