The Closet of Sir Kenelm Digby Knight Opened Part 9

CURRANTS-WINE

Take a pound of the best Currants clean picked, and pour upon them in a deep straight mouthed earthen vessel six pounds or pints of hot water, in which you have dissolved three spoonfuls of the purest and newest Ale-yest.

Stop it very close till it ferment, then give such vent as is necessary, and keep it warm for about three days, it will work and ferment. Taste it after two days, to see if it be grown to your liking. As soon as you find it so, let it run through a strainer, to leave behind all the exhausted currants and the yest, and so bottle it up. It will be exceeding quick and pleasant, and is admirable good to cool the Liver, and cleanse the blood.

It will be ready to drink in five or six days after it is bottled; And you may drink safely large draughts of it.

SCOTCH ALE FROM MY LADY HOLMBEY

The Excellent Scotch Ale is made thus. Heat Spring-water; it must not boil, but be ready to boil, which you will know by leaping up in bubbles. Then pour it to the Malt; but by little and little, stirring them strongly together all the while they are mingling. When all the water is in, it must be so proportioned that it be very thick. Then cover the vessel well with a thick Mat made on purpose with a hole for the stick, and that with Coverlets and Blankets to keep in all the heat. After three or four hours, let it run out by the stick (putting new heated water upon the Malt, if you please, for small Ale or Beer) into a Hogshead with the head out. There let it stand till it begin to blink, and grow long like thin Syrup. If you let it stay too long, and grow too thick, it will be sowre. Then put it again into the Caldron, and boil it an hour or an hour and a half. Then put it into a Woodden-vessel to cool, which will require near forty hours for a hogshead. Then pour it off gently from the settling. This quant.i.ty (of a hogshead) will require better then a quart of the best Ale-barm, which you must put to it thus. Put it to about three quarts of wort, and stir it, to make it work well. When the barm is risen quick sc.u.m it off to put to the rest of the wort by degrees. The remaining Liquor (that is the three quarts) will have drawn into it all the heavy dregs of the barm, and you may put it to the Ale of the second running, but not to this. Put the barm, you have sc.u.mmed off (which will be at least a quart) to about two gallons of the wort, and stir it to make that rise and work. Then put two Gallons more to it. Doing thus at several times, till all be mingled, which will require a whole day to do. Cover it close, and let it work, till it be at it's height, and begin to fall, which may require ten or twelve hours, or more. Watch this well, least it sink too much, for then it will be dead.

Then sc.u.m off the thickest part of the barm, and run your Ale into the hogshead, leaving all the bung open a day or two. Then lay a strong Paper upon it, to keep the clay from falling in, that you must then lay upon it, in which you must make a little hole to let it work out. You must have some of the same Liquor to fill it up, as it works over. When it hath done working, stop it up very close, and keep it in a very cold Cellar. It will be fit to broach after a year; and be very clear and sweet and pleasant, and will continue a year longer drawing; and the last gla.s.s full be as pure and as quick as the first. You begin to broach it high. Let your Cask have served for Sweet-wine.

TO MAKE ALE DRINK QUICK

When small Ale hath wrought sufficiently, draw into bottles; but first put into every bottle twelve good raisins of the Sun split and stoned; Then stop up the bottle close, and set it in sand (gravel) or a cold dry Cellar.

After a while this will drink exceeding quick and pleasant. Likewise take six Wheat-corns, and bruise them, and put into a bottle of Ale; it will make it exceeding quick and stronger.

TO MAKE CIDER

Take a Peck of Apples, and slice them, and boil them in a barrel of water, till the third part be wasted; Then cool your water as you do for wort, and when it is cold, you must pour the water upon three measures of grown Apples. Then draw forth the water at a tap three or four times a day, for three days together. Then press out the Liquor, and Tun it up; when it hath done working, then stop it up close.

A VERY PLEASANT DRINK OF APPLES

Take about fifty Pippins; quarter and core them, without paring them: for the paring is the Cordialest part of them. Therefore onely wipe or wash them well, and pick away the black excrescence at the top; and be sure to leave out all the seeds, which are hot. You may cut them (after all the superfluities are taken away) into thinner slices, if you please. Put three Gallons of Fountain water to them in a great Pipkin, and let them boil, till the Apples become clear and transparent; which is a sign, they are perfectly tender, and will be in a good half hour, or a little more. Then with your Ladle break them into Mash and Pulpe, incorporated with the water; letting all boil half an hour longer, that the water may draw into it self all the vertue of the Apples. Then put to them a pound and a half of pure dubble refined Sugar in powder, which will soon dissolve in that hot Liquor. Then pour it into an Hippocras bag, and let it run through it two or three times, to be very clear. Then put it up into bottles; and after a little time, it will be a most pleasant, quick, cooling, smoothing drink. Excellent in sharp Gonorrhoeas.

SIR PAUL NEALE'S WAY OF MAKING CIDER

The best Apples make the best Cider, as Pearmains, Pippins, Golden-pippins, and the like. Codlings make the finest Cider of all. They must be ripe, when you make Cider of them: and is in prime in the Summer season, when no other Cider is good. But lasteth not long, not beyond Autumn. The foundation of making perfect Cyder consisteth in not having it work much, scarce ever at all; but at least, no second time; which Ordinary Cider doth often, upon change of weather, and upon motion: and upon every working it grows harder. Do then thus:

Choose good Apples. Red streaks are the best for Cider to keep; Ginet-moils the next, then Pippins. Let them lie about three weeks, after they are gathered; Then stamp and strain them in the Ordinary way, into a woodden fat that hath a spigot three or four fingers breadth above the bottom.

Cover the fat with some hair or sackcloth, to secure it from any thing to fall in, and to keep in some of the Spirits, so to preserve it from dying; but not so much as to make it ferment. When the juyce hath been there twelve hours, draw it by the spigot (the fat inclining that way, as if it were a little tilted) into a barrel; which must not be full by about two fingers. Leave the bung open for the Air to come in, upon a superficies, all along the barrel, to hinder it from fermenting; but not so large a superficies as to endanger dying, by the airs depredating too many spirits from it.

The drift in both these settlings is, that the grosser parts consisting of the substance of the Apple, may settle to the bottom, and be severed from the Liquor; for it is that, which maketh it work again (upon motion or change of weather) and spoils it. After twenty four hours draw of it, to see if it be clear, by the settling of all dregs, above which your spigot must be. If it be not clear enough, draw it from the thick dregs into another vessel, and let it settle there twenty four hours. This vessel must be less then the first, because you draw not all out of the first. If then it should not be clear enough, draw it into a third, yet lesser than the second; but usually it is at the first. When it is clear enough draw it into bottles, filling them within two fingers, which stop close. After two or three days visit them; that if there be a danger of their working (which would break the bottles) you may take out the stopples, and let them stand open for half a quarter of an hour. Then stop them close, and they are secure for ever after. In cold freesing weather, set them upon Hay, and cover them over with Hay or Straw. In open weather in Winter transpose them to another part of the Cellar to stand upon the bare ground or pavement. In hot weather set them in sand. The Cider of the Apples of the last season, as Pippins, not Peermains, nor codlings, will last till the Summer grow hot. Though this never work, 'tis not of the Nature of Strummed Wine; because the naughty dregs are not left in it.

DOCTOR HARVEY'S PLEASANT WATER-CIDER, WHEREOF HE USED TO DRINK MUCH, MAKING IT HIS ORDINARY DRINK

Take one Bushel of Pippins, cut them into slices with the Parings and Cores; boil them in twelve Gallons of water, till the goodness of them be in the water; and that consumed about three Gallons. Then put it into an Hypocras-bag, made of Cotton; and when it is clear run out, and almost cold, sweeten it with five pound of Brown-sugar, and put a pint of Ale-yest to it, and set it a working two nights and days: Then skim off the yest clean, and put it into bottles, and let it stand two or three days, till the yest fall dead at the top: Then take it off clean with a knife, and fill it up a little within the neck (that is to say, that a little about a fingers breadth of the neck be empty, between the superficies of the Liquor, and the bottom of the stopple) and then stop them up and tye them, or else it will drive out the Corks. Within a fortnight you may drink of it. It will keep five or six weeks.

ALE WITH HONEY

Sir Thomas Gower makes his pleasant and wholesom drink of Ale and Honey thus. Take fourty Gallons of small Ale, and five Gallons of Honey. When the Ale is ready to Tun, and is still warm, take out ten Gallons of it; which, whiles it is hot, mingle with it the five Gallons of Honey, stirring it exceeding well with a clean arm till they be perfectly incorporated. Then cover it, and let it cool and stand still. At the same time you begin to dissolve the honey in this parcel, you take the other of thirty Gallons also warm, and Tun it up with barm, and put it into a vessel capable to hold all the whole quant.i.ty of Ale and Honey, and let it work there; and because the vessel will be so far from being full, that the gross foulness of the Ale cannot work over, make holes in the sides of the Barrel even with the superficies of the Liquor in it, out of which the gross feculence may purge; and these holes must be fast shut, when you put in the rest of the Ale with the Honey: which you must do, when you see the strong working of the other is over; and that it works but gently, which may be after two or three or four days, according to the warmth of the season. You must warm your solution of honey, when you put it in, to be as warm as Ale, when you Tun it; and then it will set the whole a working a fresh, and casting out more foulness; which it would do too violently, if you put it in at the first of the Tunning it. It is not amiss that some feculence lie thick upon the Ale, and work not all out; for that will keep in the spirits. After you have dissolved the honey in the Ale, you must boil it a little to skim it; but skim it not, till it have stood a while from the fire to cool; else you will skim away much of the Honey, which will still rise as long as it boileth. If you will not make so great a quant.i.ty at a time, do it in less in the same proportions. He makes it about Michaelmas for Lent.

When strong Beer groweth too hard, and flat for want of Spirits, take four or five Gallons of it out of a Hogshead, and boil five pounds of honey in it, and skim it, and put it warm into the Beer; and after it hath done working, stop it up close. This will make it quick, pleasant and stronger.

SMALL ALE FOR THE STONE

The Ale, that I used to drink constantly of, was made in these proportions.

Take fourteen Gallons of Water, and half an Ounce of Hops; boil them near an hour together. Then pour it upon a peck of Malt. Have a care the Malt be not too small ground; for then it will never make clear Ale. Let it soak so near two hours. Then let it run from the Malt, and boil it only one walm or two. Let it stand cooling till it be cool enough to work with barm, which let be of Beer rather than Ale, about half a pint.

After it hath wrought some hours, when you see it come to it's height, and is near beginning to fall in working, Tun it into a barrel of eight Gallons; and in four or five days it will be fit to broach to drink. Since I have caused the wort to be boiled a good half hour; since again I boil it a good hour, and it is much the better; because the former Ale tasted a little Raw. Now because it consumes in boiling, and would be too strong, if this Malt made a less proportion of Ale; I have added a Gallon of water at the first, taking fifteen Gallons instead of fourteen. Since I have added half a peck of Malt to the former proportions, to make it a little stronger in Winter.

APPLE DRINK WITH SUGAR, HONEY, &c

A very pleasant drink is made of Apples, thus; Boil sliced Apples in water, to make the water strong of Apples, as when you make to drink it for coolness and pleasure. Sweeten it with Sugar to your tast, such a quant.i.ty of sliced Apples, as would make so much water strong enough of Apples; and then bottle it up close for three or four months. There will come a thick mother at the top, which being taken off, all the rest will be very clear, and quick and pleasant to the taste, beyond any Cider. It will be the better to most taste, if you put a very little Rosemary into the liquor, when you boil it, and a little Limon-peel into each bottle, when you bottle it up.

TO MAKE STEPPONI

Take a Gallon of Conduit-water, one pound of blew Raisins of the Sun stoned, and half a pound of Sugar. Squeese the juyce of two Limons upon the Raisins and Sugar, and slice the rindes upon them. Boil the water, and pour it so hot upon the ingredients in an earthen pot, and stir them well together. So let it stand twenty four hours. Then put it into bottles (having first let it run through a strainer) and set them in a Cellar or other cool place.

WEAK HONEY-DRINK

Take nine pints of warm fountain water, and dissolve in it one pint of pure White-honey, by laving it therein, till it be dissolved. Then boil it gently, skimming it all the while, till all the sc.u.m be perfectly sc.u.mmed off; and after that boil it a little longer, peradventure a quarter of an hour. In all it will require two or three hours boiling, so that at last one third part may be consumed. About a quarter of an hour before you cease boiling, and take it from the fire, put to it a little spoonful of cleansed and sliced Ginger; and almost half as much of the thin yellow rinde of Orange, when you are even ready to take it from the fire, so as the Orange boil only one walm in it. Then pour it into a well-glased strong deep great Gally-pot, and let it stand so, till it be almost cold, that it be scarce Luke-warm. Then put to it a little silver-spoonful of pure Ale-yest, and work it together with a Ladle to make it ferment: as soon as it beginneth to do so, cover it close with a fit cover, and put a thick dubbled woollen cloth about it. Cast all things so that this may be done when you are going to bed. Next morning when you rise, you will find the barm gathered all together in the middle; sc.u.m it clean off with a silver-spoon and a feather, and bottle up the Liquor, stopping it very close. It will be ready to drink in two or three days; but it will keep well a month or two. It will be from the first very quick and pleasant.

MR. WEBB'S ALE AND BRAGOT

Five Bushels of Malt will make two Hogsheads. The first running makes one very good Hogshead, but not very strong; the second is very weak. To this proportion boil a quarter of a Pound of Hops in all the water that is to make the two Hogsheads; that is, two Ounces to each Hogshead. You put your water to the Malt in the Ordinary way. Boil it well, when you come to work it with yest, take very good Beer-yest, not Ale-yest.

To make Bragot, He takes the first running of such Ale, and boils a less proportion of Honey in it, then when He makes His ordinary Meath; but dubble or triple as much spice and herbs. As for Example to twenty Gallons of the Strong-wort, he puts eight or ten pound, (according as your taste liketh more or less honey) of honey; But at least triple as much herbs, and triple as much spice as would serve such a quant.i.ty of small Mead as He made Me (For to a stronger Mead you put a greater proportion of Herbs and Spice, then to a small; by reason that you must keep it a longer time before you drink it; and the length of time mellows and tames the taste of the herbs and spice). And when it is tunned in the vessel (after working with the barm) you hang in it a bag with bruised spices (rather more then you boiled in it) which is to hang in the barrel all the while you draw it.

He makes also Mead with the second weak running of the Ale; and to this He useth the same proportions of honey, herbs and spice, as for his small Mead of pure water; and useth the same manner of boiling, working with yest, and other Circ.u.mstances, as in making of that.

THE COUNTESS OF NEWPORT'S CHERRY WINE

Pick the best Cherries free from rotten, and pick the stalk from them; put them into an earthen Pan. Bruise them, by griping and straining them in your hands, and let them stand all night; on the next day strain them out (through a Napkin; which if it be a course and thin one, let the juyce run through a Hippocras or gelly bag, upon a pound of fine pure Sugar in powder, to every Gallon of juyce) and to every gallon put a pound of Sugar, and put it into a vessel. Be sure your vessel be full, or your wine will be spoiled; you must let it stand a month before you bottle it; and in every bottle you must put a lump (a piece as big as a Nutmeg) of Sugar. The vessel must not be stopt until it hath done working.

STRAWBERRY WINE

Bruise the Strawberries, and put them into a Linnen-bag which hath been a little used, that so the Liquor may run through more easily. You hang in the bag at the bung into the vessel, before you do put in your Strawberries. The quant.i.ty of the fruit is left to your discretion; for you will judge to be there enough of them, when the colour of the wine is high enough. During the working, you leave the bung open. The working being over, you stop your vessel. Cherry-wine is made after the same fas.h.i.+on. But it is a little more troublesome to break the Cherry-stones. But it is necessary, that if your Cherries be of the black soure Cherries, you put to it a little Cinnamon, and a few Cloves.

TO MAKE WINE OF CHERRIES ALONE

Take one hundred pounds weight, or what quant.i.ty you please, of ripe, but sound, pure, dry and well gathered Cherries. Bruise and mash them with your hands to press out all their juyce, which strain through a boulter cloth, into a deep narrow Woodden tub, and cover it close with clothes. It will begin to work and ferment within three or four hours, and a thick foul sc.u.m will rise to the top. Skim it off as it riseth to any good head, and presently cover it again. Do this till no more great quant.i.ty of sc.u.m arise, which will be four or five times, or more. And by this means the Liquor will become clear, all the gross muddy parts rising up in sc.u.m to the top. When you find that the height of the working is past, and that it begins to go less, tun it into a barrel, letting it run again through a boulter, to keep out all the gross feculent substance. If you should let it stay before you tun it up, till the working were too much deaded, the wine would prove dead. Let it remain in the barrel close stopped, a month or five weeks. Then draw it into bottles, into each of which put a lump of fine Sugar, before you draw the wine into it, and stop them very close, and set them in a cold Cellar. You may drink them after three or four months.

This wine is exceeding pleasant, strong, spiritful and comfortable.