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SOME OLD RECIPES
47
Renish WttiCy
that is to say, Elstertune and Barabant.
"The Elstertune," says nw informant, "are
best, you shall know it by the Fat, for it is double
bard and double pinned "—I have not the faintest
idea what he means, but those are his words j
" the Barabant is nothing so good, and there is
not so much good to be done with them as with
the other. If the Wines be good and pleasant, a
man may rid away a Hogshead or two of White
wine, and this is the most vantage a man can
have by them ; and if it be slender and hard,
then take three or four gallons of stone-honey
and clarify it cleane ; then put into the honey
four or five gallons of the same wine, and then
let it seeth a great while, and put into it two
pence in cloves bruised, let them seeth together,
for it will take away the sent of honey ; and
when it is sodden take it off, and set it by till it
be thorow cold ; then take foure gallons ofmilke
and order it as before, and then put all into your
wine, and all to beate it; and (if you can) role it,
for that is the best way ; then stop it close and
let it lie, and that will make it pleasant."
Possibly, but it seems a deal of trouble to
take over a wine.
And now let us adjourn to a more familiar
subject, for discussion in the next chapter.