all well together,
and let it stand m a tub cover'd warm six or seven days, stirring it
once a day; then strain it out, and put it in a runlet. Let it work
three or four days, stop it up; when it has stood six or seven days
put in a quart or two of Malaga sack, and when 'tis fine bottle it.

_Sage Wine another way_:--Take thirty pounds of Malaga raisins pick'd
clean, and shred small, and one bushel of green sage shred small, then
boil five gallons of water, let the water stand till 'tis luke-warm;
then put it in a tub to your sage and raisins; let it stand five or
six days, stirring it twice or thrice a day; then strain and press the
liquor from the ingredients, put it in a cask, and let it stand six
months: then draw it clean off into another vessel; bottle it in two
days; in a month or six weeks it will be fit to drink, but best when
'tis a year old.

_To make Ebulum_:--To a hogshead of strong ale, take a heap'd bushel
of elder-berries, and half a pound of juniper-berries beaten; put in
all the berries when you put in the hops, and let them boil together
till the berries brake in pieces, then work it up as you do ale; when
it has done working, add to it half a pound of ginger, half an ounce
of cloves, as much mace, an ounce of nutmegs, and as much cinamon
grosly beaten, half a pound of citron, as much eringo-root, and
likewise of candied orange-peel; let the sweetmeats be cut in pieces
very thin, and put with the spice into a bag and hang it in the vessel
when you stop it up. So let it stand till 'tis fine, then bottle it up
and drink it with lumps of double-refined sugar in the glass.

_To make Cock Ale_:--Take ten gallons of ale, and a large cock, the
older the better, parboil the cock, flea him, and stamp him in a stone
mortar till his bones are broken, (you must craw and gut him when you
flea him) put the cock into two quarts of sack, and put to it three
pounds of raisins of the sun stoned, some blades of mace, and a few
cloves; put all these into a canvas bag, and a little before you find
the ale has done working, put the ale and bag together into a vessel;
in a week or nine days' time bottle it up, fill the bottles but just
above the necks, and leave the same time to ripen as other ale.

_To make it Elder Ale_:--Take ten bushels of malt to a hogshead, then
put two bushels of elder-berries pickt from the stalks into a pot or
earthen pan, and set it in a pot of boiling water till the berries
swell, then strai