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Classic
Cook Books
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page 193
half a peck of cowslip flowers, picked and gently bruised; then add two
spoonfuls of yeast, and beat it up with a pint of syrup of lemons, and a
lemon-peel or two. Pour the whole into a cask, let them stand close stopped for
three days, that they may ferment; then put in some juice of cowslips, and give
it room to work; when it has stood a month, draw it off into bottles, putting a
little lump of loaf sugar into each.
To make Mead.
To thirteen gallons of water, put thirty pounds of honey, boil and scum it well,
then take rosemary, thyme, bay-leaves, and sweet-briar, one handful altogether,
boil it an hour, put it into a tub, with a little ground malt; stir it till it
is new milk warm; strain it through a cloth, and put into the tub again; cut a
toast, and spread it over with good yeast, and put into the tub also; and when
the liquor is covered over with yeast, put it up in a barrel: then take of
cloves, mace and nutmegs, an ounce and a half; of ginger, sliced an ounce;
bruise the spice, tie it up in a rag, and hang it in the vessel, stopping it up
close for use.
To make Balm Wine.
Take a peck of balm leaves, put them in a
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Classic
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