When small Ale hath wrought sufficiently, draw into bottles; but first put into every bottle twelve good raisins of the Sun split and stoned; Then stop up the bottle close, and set it in sand (gravel) or a cold dry Cellar. After a while this will drink exceeding quick and pleasant. Likewise take six Wheat-corns, and bruise them, and put into a bottle of Ale; it will make it exceeding quick and stronger. TO MAKE CIDER Take a Peck of Apples, and slice them, and boil them in a barrel of water, till the third part be wasted; Then cool your water as you do for wort, and when it is cold, you must pour the water upon three measures of grown Apples. Then draw forth the water at a tap three or four times a day, for three days together. Then press out the Liquor, and Tun it up; when it hath done working, then stop it up close. A VERY PLEASANT DRINK OF APPLES Take about fifty Pippins; quarter and core them, without paring them: for the paring is the Cordialest part of them. Therefore onely wipe or wash them well, and pick away the black excrescence at the top; and be sure to leave out all the seeds, which are hot. You may cut them (after all the superfluities are taken away) into thinner slices, if you please. Put three Gallons of Fountain water to them in a great Pipkin, and let them boil, till the Apples become clear and transparent; which is a sign, they are perfectly tender, and will be in a good half hour, or a little more. Then with your Ladle break them into Mash and Pulpe, incorporated with the water; letting all boil half an hour longer, that the water may draw into it self all the vertue of the Apples. Then put to them a pound and a half of pure dubble refined Sugar in powder, which will soon dissolve in that hot Liquor. Then pour it into an Hippocras bag, and let it run through it two or three times, to be very clear. Then put it up into bottles; and after a little time, it will be a most pleasant, quick, cooling, smoothing drink. Excellent in sharp Gonorrhoeas. SIR PAUL NEALE'S WAY OF MAKING CIDER The best Apples make the best Cider, as Pearmains, Pippins, Golden-pippins, and the like. Codlings make the finest Cider of all. They must be ripe, when you make Cider of them: and is in prime in the Summer season, when no other Cider is good. But lasteth not long, not beyond Autumn. The foundation of making perfect Cyder consisteth in not having it work much, scarce ever at all; but at least, no second time; which Ordinary Cider doth often, upon change of weather, and upon motion: and upon every working it grows harder. Do then thus: