1903 The Flowing Bowl by Edward Spencer

SOME OLD RECIPES

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Renish WttiCy that is to say, Elstertune and Barabant. "The Elstertune," says nw informant, "are best, you shall know it by the Fat, for it is double bard and double pinned "—I have not the faintest idea what he means, but those are his words j " the Barabant is nothing so good, and there is not so much good to be done with them as with the other. If the Wines be good and pleasant, a man may rid away a Hogshead or two of White wine, and this is the most vantage a man can have by them ; and if it be slender and hard, then take three or four gallons of stone-honey and clarify it cleane ; then put into the honey four or five gallons of the same wine, and then let it seeth a great while, and put into it two pence in cloves bruised, let them seeth together, for it will take away the sent of honey ; and when it is sodden take it off, and set it by till it be thorow cold ; then take foure gallons ofmilke and order it as before, and then put all into your wine, and all to beate it; and (if you can) role it, for that is the best way ; then stop it close and let it lie, and that will make it pleasant." Possibly, but it seems a deal of trouble to take over a wine. And now let us adjourn to a more familiar subject, for discussion in the next chapter.