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^omt
JWatrir
mLimn
the
flower
heads
add
three
more
quarts
of
wa-
ter
and
the
peel of
one
lemon.
Boil
fifteen
minutes,
drain,
and
add
to
other
juice.
To
every
quart,
add
one
pound
of
sugar;
fer-
ment
with
one
cup
of
yeast.
Keep
in
warm
room
three
weeks,
then
bottle.
TO
MAKE
COCK
ALE
Take
five
gallons
of
ale,
and
a
large
cock,
the
older
the
better.
Parboil
the
cock,
flay
him,
and
stamp
him
in
a
stone
mortar
till
his
bones
are
broken
(you
must craw
and
gut
him
when
you
flay
him),
then
put
the
cock
into
one
quart
of
sack,
and
put
to
it
one
and
one-half
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
bottle
but
just
above
the
neck,
and
give
it
the
same
time
to
ripen
as
other
ale.
TO
MAKE
COWSLIP
WINE
To
three
gallons
of
water
put
seven
pounds
of
sugar;
stir
it
well
together,
and
beat
the whites
of
ten
eggs
very
well,
and
mix
with
the
liquor,
and
make
it
boil
as
fast
as
possible.
Skim
it
well,
and
let
it
continue
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