Now for the brewing of strong Ale, because it is drinke of no such long lasting as Beere is, therefore you shall brew lesse quantity at a time thereof, as two bushels of Northerne measure (which is foure bushels or halfe a quarter in the South) at a brewing, and not above, which will make foureteene gallons of the best Ale. Now for the mashing and ordering of it in the mash-fat, it will not differ any thing from that of Beere; as for hops, although some use not to put in any, yet the best Brewers thereof will allow to foureteene gallons of Ale a good espen full of hops, and no more, yet before you put in your hops, as soone as you take it from the graines, you shall put it into a vessell, and change it, or blinke it in this manner: Put into the Wort a handfull of Oke-bowes and a pewter dish, and let them lye therein till the Wort looke a little paler than it did at the first, and then presently take out the dish and the leafe, and then boile it a full houre with the hops, as aforesayd, and then clense it, and set it in vessels to cook; when it is milk-warme, having set your Barme to rise with some sweete Wort; then put all into the guilfat, and as soone as it riseth, with a dishe or bowle beate it in, and so keepe it with continuall beating a day and a night, and after run it. From this Ale you may also draw halfe so much very good middle Ale, and a third part very good small Ale. Another way _To make Strong Beer_ was published at a later date than the above, and to my thinking is not a better way. To a barrel of beer take two bushels of malt and half a bushel of wheat just crackt in the mill, and some of the flour lifted out of it; when your {54} water is scalding hot, put it in your mashing-fat; there let it stand till you can see your face in it; then put your malt upon it, then put your wheat upon that, and do not stir it; let it stand two hours and a half; then let it run into a tub that has two pounds of hops in it, and a handful of rosemary flowers, and when ’tis all run put it in your copper and boil it two hours; then strain it off, setting it a-cooling very thin, and set it a-working very cool; clear it very well before you put it a-working, put a little yeast to it; when the yeast begins to fall, put it into your vessel, and when it has done working in the vessel, put in a pint of whole wheat and six eggs; then stop it up, let it stand a year, and then bottle it. Then mash again, stir the malt very well in, and let it stand two hours, and let that run, and mash again, and stir it as before; be sure you cover your mashing-fat well up, mix the first and second running together; it will make good household beer. I rather fancy the blending of a lot of eggs (presumably new-laid) with the mash, would “break” some of the smaller brewers. It could hardly be done at the price. The Germans make _Beer Soup._