1903 The Flowing Bowl by Edward Spencer

SOME OLD RECIPES 39 two gallons of white wine, and boyle them in a faire panne, skimme it cleane, and straine it through a faire cloth that there be no moats in it; then put to it one ounce of colliandcrs (coriander seeds ?) and one ounce of aniseeds, foure or five orange pils (pips ?) dry and beaten to powder, let them lye three dayes ; then draw your bastard into a cleane pipe, then put in your honey with the rest, and beate it well ; then let it lye a weeke and touch it not, after draw it at pleasure. In the present enlightened century such a recipe does not read like helping the possible consumer to be " eager." Nor does the following method of treating Malmsey sound promising, except for making its consumer particularly " for'ard " ;— If you have a good but of Malmsey, and a but or two of sacke that will not be drunke ; for the sacke prepare some empty but or pipe, and draw it more than halfe full of sacke; then fill it up with Malmsey, and when your but is full within a little, put into it three gallons of Spanish cute, the best that you can get—where did they get it ?—then beate it well ; then take your taster, and see that it bee deepe coloured ; then fill it up with sacke, and give it aparell, and beate it well. The aparell is thus : Take the yelkes of tenne egges and beate them in a cleane bason with a handful of Bay salt, and a quarte of conduit-water, and beate them together with a little peece of birch, and beate it till it be as short as mosse ; then draw five or sixe gallons out of your but, then beate it againe, and then fill it up, and the next day it will be ready to be drawne. This aparell will serve both for muscadine, bastard, and for sacke.