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SOME OLD RECIPES
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two gallons of white wine, and boyle them in a
faire panne, skimme it cleane, and straine it through
a faire cloth that there be no moats in it; then put
to it one ounce of colliandcrs (coriander seeds ?) and
one ounce of aniseeds, foure or five orange pils (pips ?)
dry and beaten to powder, let them lye three dayes ;
then draw your bastard into a cleane pipe, then put
in your honey with the rest, and beate it well ; then
let it lye a weeke and touch it not, after draw it at
pleasure.
In the present enlightened century such a
recipe does not read like helping the possible
consumer to be " eager."
Nor does the following method of treating
Malmsey sound promising, except for making its
consumer particularly " for'ard " ;—
If you have a good but of Malmsey, and a but or
two of sacke that will not be drunke ; for the sacke
prepare some empty but or pipe, and draw it more
than halfe full of sacke; then fill it up with Malmsey,
and when your but is full within a little, put into it
three gallons of Spanish cute, the best that you can
get—where did they get it ?—then beate it well ;
then take your taster, and see that it bee deepe
coloured ; then fill it up with sacke, and give it
aparell, and beate it well. The aparell is thus :
Take the yelkes of tenne egges and beate them in a
cleane bason with a handful of Bay salt, and a
quarte of conduit-water, and beate them together
with a little peece of birch, and beate it till it be as
short as mosse ; then draw five or sixe gallons out of
your but, then beate it againe, and then fill it up,
and the next day it will be ready to be drawne.
This aparell will serve both for muscadine, bastard,
and for sacke.