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Very Rare Ale

(Wines, Cordials, Liqueurs, &c.) - (The Lady's Own Cookery Book)

When your ale is tunned into a vessel that will hold eight or nine

gallons, and has done working, and is ready to be stopped up, take a

pound and a half of raisins of the best quality, stoned and cut into

pieces, and two large oranges. Pulp and pare them. Slice it thin; add

the rind of one lemon, a dozen cloves, and one ounce of coriander seeds

bruised: put all these in a bag, hang them in the vessel, and stop it up

close. Fill the bottles but a little above the neck, to leave room for

the liquor to play; and put into every one a large lump of fine sugar.

Stop the bottles close, and let the ale stand a month before you drink


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