The monasteries were noted for having the best wine and ale, the latter of which they specially brewed for themselves. The author just quoted mentions that the best wine was called _theologicum_, because it was had ‘from the cleargie and religious men, unto whose houses manie of the laitie would often send for bottels filled with the same, being sure that they would neither drinke nor be served of the worst, or such as was anie waies mingled or brued by the vintner. Naie, the merchant would have thought that his soule should have gone streight waie to the devill, if he should have served them with other than the best.’ Besides all these kinds of wines, of which the strongest were most in request, distilled liquors were manufactured in England, the principal of which were rosa solis and aqua vitæ. Ale and beer were also in request. There was single beer, or small ale, and double beer, also double-double beer, dagger ale, and bracket. But the favourite drink was a kind of ale called huf-cap, which was highly intoxicating; thus in Harrison’s _England_ we read, ‘These men hale at huf-cap till they be red as cockes, and little wiser than their combs.’ And again, the _Water Poet_,-- There’s one thing more I had almost forgot, And this is it, of ale-houses and innes, Wine marchants, vintners, brewers, who much wins By others losing, I say more or lesse, Who sale of _huf-cap_ liquor doe professe. This drink (huf-cap) was also called mad-dog, angels’ food, and dragon’s milk. The gentry brewed for their own consumption a generous ale which they did not bring to table till it was two years old. This was called _March Ale_, from the month in which it was brewed. Ale was often richly compounded with various dainties. Often it was warmed, and mixed with sugar and spices; sometimes with a toast; sometimes with a roasted crab or apple, making the beverage known as _Lamb’s wool_. Sometimes lurk I in a gossip’s bowl, In very likeness of a roasted crab; And when she drinks, against her lips I bob, And on her wither’d dew-lap pour the ale.[97] Now crowne the bowle With gentle _lambs-wooll_, Add sugar, and nutmegs, and ginger.[98] The strength of the ale as commonly sold transpires from many incidental notices in the history of the time. Thus Leicester writes to Burleigh that at a certain place in her Majesty’s travels ‘there was not one drop of good drink for her.... We were fain to send forthwith to London, and to Kenilworth, and divers other places where ale was; her own here was so strong as there was no man able to drink it.’