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SOME OLD RECIPES
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it, and in every bottle put a very small lump of
double-refin'd sugar. This is excellent wine, and
has a beautiful colour.
" Life without Ebulum," writes a friend, an
instructor of youth in the ingenuous arts, in
forwarding me the recipe, " is a void to most
people who have not cultivated the eringo root
in their back gardens." I have never tasted
ebulum, preferring my ale neat and unadorned,
but this is how to prepare
Ebuliun.
To a hogshead of strong ale take a heap'd bushel
of elderberries, 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
break 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 cinnamon grosly
beaten, half a pound of citron, as much eringo root,
and likewise of candied orange-peel. Let the sweet
meats 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-refin'd
sugar in the glass.
One of the quaintest beverages of which I
ever heard, or read, is
Cock Ale.
In order to make this, the Compleat Housewife
instructs us to take ten gallons of ale, and a large