1922 Old Time Recipes Liquors Shrubs(4th edition) by Helen S Wright

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the flower heads add three more quarts of wa- ter and the peel of one lemon. Boil fifteen minutes, drain, and add to other juice. To every quart, add one pound of sugar; fer- ment with one cup of yeast. Keep in warm room three weeks, then bottle. TO MAKE COCK ALE Take five gallons of ale, and a large cock, the older the better. Parboil the cock, flay him, and stamp him in a stone mortar till his bones are broken (you must craw and gut him when you flay him), then put the cock into one quart of sack, and put to it one and one-half pounds of raisins of the sun stoned, some blades of mace, and a few cloves. Put all these into a canvas bag, and a little before you find the ale has done working, put the ale and bag together into a vessel. In a week or nine days' time bottle it up ; fill the bottle but just above the neck, and give it the same time to ripen as other ale.

TO MAKE COWSLIP WINE To three gallons of water put

seven

pounds of sugar; stir it well together, and beat the whites of ten eggs very well, and mix with the liquor, and make it boil as fast as possible. Skim it well, and let it continue 43