The closet of Sir Kenelm Digby Knight opened

but not very strong ; the second is very weak. To this proportion boil a quarter of a Pound of Hops in all thewater that is to make the two Hogsheads ; that is, two Ounces to each Hogshead. You put your water to the Malt in the Ordinary way. Boil it well, when you come to work it with yest, take very good Beer-yest, not Ale-yest. To make Bragot, He takes the first running of such Ale, and boils a less proportion of Honey in it, then when He makes His ordinary Meath ; but dubble or triple as much spice and herbs. As for Example to twenty Gallons of the Strong-wort, he puts eight or ten pound, (according as your taste liketh more or less honey) of honey ; But at least triple as much herbs, and triple as much spice as would serve such a quantity of small Mead as He made Me (For to a stronger Mead you put a greater proportion of Herbs and Spice, then to a small ; by reason that you must keep it a longer time before you drink it ; and the length of time mellows and tames the taste of the herbs and spice). And when it is tunned in the vessel (after working with the barm) you hang in it a bag wi th bruised spices (rather more then you boiled in it) which is to hang in the barrel all the while you draw it. He makes also Mead with the second weak running of the Ale ; and to this He useth the same proportions of honey, herbs and spice, as for his small Mead of pure water ; and useth the same manner of boiling, working with yest, and other Circumstances, as in making of that. THE COUNTESS OF NEWPORT'S CHER- RY WINE Pick the best Cherries free from rotten, and pick the stalk from them ; put them into an earthen Pan. Bruise them, by griping and straining them in your hands,and let them stand all night ; on the next day strain them out (through a Napkin ; which if it be a course and thin one, let the juyce run through a Hippocras or gelly bag, upon a pound of fine pure Sugar in powder, to every Gallon of juyce) and to every gallon put a pound of Sugar, and put it into a vessel. Be sure your vessel be full,or your wine will be spoiled ; you must let it stand a month before you bottle it ; and in every bottle you must put a lump (a piece as big as a Nutmeg) of Sugar. The vessel must not be stopt until it hath done working. STRAWBERRY WINE Bruise the Strawberries, and put them into a Linnen-bag which hath been a little used, that so the Liquor may run through more easily. You hang in the bag at the bung into the vessel, before you do put in your Strawberries. The quantity of the fruit is left to your discretion ; for you will judge to be there enough of them, when the colour of the wine is high enough. During the working, you leave the bung open. The working being over,you stop your vessel. Cherry-wine is madeafter the same fashion. But it is a little more troublesome to break the Cherry-stones. But it is necessary, that if your Cherries be of the black soure Cherries, you put to it a little Cinnamon, and a few Cloves. TO MAKE WINE OF CHERRIES ALONE