Take 8 gallons of the best fair water that is not harsh for the better
the water the better your liquor will be then take corriander seeds
carraways & anyseeds of each half a spoonfull 2 or 3 large maces and
also agremoney sweet marjerom broad time, sweet brier tops pennyroyall
of each a quarter of a handfull a few double violet flowers and a
branch or 2 of rosemary boyle all these together in the water half an
hour then strain it through a ranger then set it a cooling till it be
almost cold then pour it from the bottom and put so much honey to it as
will make it so strong as to carry an egg that nothing may be seen of
it but the breadth of a 6 pence then boyle it again and let it boyle
till you have scummed it clean then set it abroad as you do wort to
coole and put a pint of ale barm to it when you tun it into the barrell
put into a bag sliced ginger nutmegs cloves mace and cinnamon and
likewise a stone to weigh down the bag and tye a string to it and nail
it to ye barrell that it may hang in the middle and when it hath done
purging mingle half a grain of musk into a spoonfull or the liquor and
put it into the barrell and stop it up very close it will keep long and
be very good to y^e last ye receipt is to put the barme to it in the
barrell but by experience it is found the best way to put the barm to
it before you tun it and set it to working in a little cooler it being
cover’d close and so kept cover’d close till the barme begin to flat
w^{ch} will be 3 or 4 days & then tun it into the barrell & if it worke
again stop it not till it hath done working.