flannel bag; add a quarter of a
pound of anchovies; boil up the liquor, scum it, and run it through a
flannel bag. Put into it two sliced nutmegs, whole pepper, and mace, and
bottle it when cold.

WINES, CORDIALS, LIQUEURS, &c.

_Ale, to drink in a week._

Tun it into a vessel which will hold eight gallons, and, when it has
done working and is ready to bottle, put in some ginger sliced, an
orange stuck full of cloves, and cut here and there with a knife, and a
pound and a half of sugar. With a stick stir it well together, and it
will work afresh. When it has done working, bottle it: cork the bottles
well; set them bottom upwards; and the ale will be fit to drink in a
week.

_Very rare Ale._

When your ale is tunned into a vessel that will hold eight or nine
gallons, and has done working, and is ready to be stopped up, take a
pound and a half of raisins of the best quality, stoned and cut into
pieces, and two large oranges. Pulp and pare them. Slice it thin; add
the rind of one lemon, a dozen cloves, and one ounce of coriander seeds
bruised: put all these in a bag, hang them in the vessel, and stop it up
close. Fill the bottles but a little above the neck, to leave room for
the liquor to play; and put into every one a large lump of fine sugar.
Stop the bottles close, and let the ale stand a month before you drink
it.

_Orange Ale._

Boil twenty gallons of spring water for a quarter of an hour; when cool,
put it into a tub over a bushel of malt, and let it stand one hour. Pour
it from the malt, put to it a handful of wheat bran, boil it very fast
for another hour; then strain and put it into a clean tub. When cold,
pour it off clear from the sediment; put yest to it, and let it work
like all other ales. When it has worked enough, put it into the cask.
Then take the rind and juice of twenty Seville oranges, but no seeds;
cut them thin and small, put them into a mortar, and beat them as fine
as possible, with two pounds of fine lump sugar; put them into a
ten-gallon cask, with ten gallons of ale. Keep filling up your cask
again with ale, till it has done working; then stop it up close. When it
has stood eight days, tap it for drink; if you bottle it, let it stand
till it is clear before you bottle it, otherwise the bottles may burst.

_Aqua Mirabilis, a very fine Cordial._

Three pints of sack, three pints of Madeira, one quart of spirit of
wine, one quart of juice of celandine leaves, of melilot f