1903 The Flowing Bowl by Edward Spencer

SOME OLD RECIPES

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it, and in every bottle put a very small lump of double-refin'd sugar. This is excellent wine, and has a beautiful colour. " Life without Ebulum," writes a friend, an instructor of youth in the ingenuous arts, in forwarding me the recipe, " is a void to most people who have not cultivated the eringo root in their back gardens." I have never tasted ebulum, preferring my ale neat and unadorned, but this is how to prepare Ebuliun. To a hogshead of strong ale take a heap'd bushel of elderberries, and half a pound of juniper berries beaten ; put in all the berries when you put in the hops, and let them boil together till the berries break in pieces ; then work it up as you do ale. When it has done working, add to it half a pound of ginger, half an ounce of cloves, as much mace, an ounce of nutmegs, and as much cinnamon grosly beaten, half a pound of citron, as much eringo root, and likewise of candied orange-peel. Let the sweet meats be cut in pieces very thin, and put with the spice into a bag, and hang it in the vessel when you stop it up. So let it stand till 'tis fine, then bottle it up, and drink it with lumps of double-refin'd sugar in the glass. One of the quaintest beverages of which I ever heard, or read, is Cock Ale. In order to make this, the Compleat Housewife instructs us to take ten gallons of ale, and a large