COLLECTION NAME:
LUNA: Folger Manuscript Transcriptions Collection
mediaCollectionId
FOLGER~3~3
LUNA: Folger Manuscript Transcriptions Collection
Collection
true
Digital Image File Name:
123234
rootfile
123234
Digital Image File Name
false
Source Call Number:
V.a.140
call_number
V.a.140
Source Call Number
false
Source Title:
Receipt book [manuscript].
cd_title
Receipt book [manuscript].
Source Title
false
Source Created or Published:
compiled ca. 1600
imprint
compiled ca. 1600
Source Created or Published
false
Physical Description:
folio 45 verso || folio 46 recto
page_numbers
folio 45 verso || folio 46 recto
Physical Description
false
Digital Image Type:
FSL collection
image_type
FSL collection
Digital Image Type
false
Hamnet Catalog Link:
hammet_catalog_link
http://hamnet.folger.edu/cgi-bin/Pwebrecon.cgi?BBID=231384
Hamnet Catalog Link
false
Transcription:
Eybright may be vsed in beer Ale or meade Notwithstandinge in other Countryes which haue other vsuall
drinckes, the same thinges may be put in their Common drynckes
So some haue put them in ale, some in beare, & somme in mead
and no doubt but all theis means ar verye good accordinge
to thusage & disposicion of the partye for even in this our
Countrye they which eyther do vse or by constitution of bodye
may well beare the drynkinge of wyne may well compound
the same with thinges good for the sight: others of hot complexions
and drye, not greatlye accustomed to wyne, maye of ale,
beer & meade make suche drynckes because in theis northe
Countryes ale, and bere are the vsuall & Comon drynckes
and in some places meade also is much vsed therefore in myne
opynion it is convenient for most men to make their drynkes
with bere, ale, and meade, rather then with wyne: and mead
assuredlye is ^a verye Convenient thinge for them which can
awaye with honye./
how eybright wyne may be vsed Touchinge the dyrection of those which haue byn accustomed
to dryncke wyne I doe nothinge doubt but that they maye
without offence beare suche drynckes for the sight Compounded
with wyne to take a draught in the morninge, especiallye
yf they delaye the same with the distylled water of fennell
accordinge to Arnoldus Counsell And for this purpose
the vse of eybright [or] ale or bere theise maye be made, of verye good white wyne, and the
thinges may be myngled in the Countrye where the wyne
doth growe, notwithstandinge in that our most vsed drinck
with meat ^ys [or] ale or bere theis are convenyent to receive
theis thinges for the sight, and absolutelye better then
yf you like to dryncke the same with meat as our authors
doe Counsell: which ale I thinke better to be made with a
ale made with grout groute accordinge to tholde order of brewyinge And
so the thinges for the sight maye be sodden in the groute
or otherwise put in the drincke when it is nerely clensed
6
folio 46 recto
46
and put into the vessel in which it is tunned to be kept
that in the workinge of the dryncke in the vessell the Eybright meade
vertues and qualityes of the thinges may be drawne
and receyved into the same: when theis thinges ar Compoun=
ded in meade, then the same are sodden. with the honye in
suche order as other herbes ar sodden which they make metheglyn
I thinke yt best to begynn with the symplest order to compound the quanti-tye of the eybright to the drinke
ale or bere to eche mans best lykinge with eybright onelye
takinge to euerye gallon of the drynke a great handfull of
of the herbe & bynde it, together, & put it rawe & thyne
Tynsell of silke & so tye the same by a strynge to the topp
of the vessell that the herbe maye hange in the myddest
of the drinke, not to lowe in the groundes nor to hye in the
barme, beinge put into the dryncke when it is newlye
clensed let all worke together vntill the drynke be
clere and rype to be dronken accordinge to the Common
vse, and then you may drinke of it at pleasure in the
morninge fastinge & at meat also yf you will and
canne well like thereof, and most men may like [to]
drynke of it bycause this herbe dothe yeld no vngratefull
taste but rather with a pleasaunt sapour dothe Commende
the drynke, it were not amysse to avoide wyndenes, to ffennell seedes
every handfull of the herbe to add ij drames of fennell
seedes well dusted and a litle brused. As I doe put
theis for a more proporcion to begyn withall that the
stomacke be not at the first offended with the strangnes
So after a tyme ye may encrease the quantitye &
put to euerye gallon of drynke too handfulls of the
herbe, wherein ye may best be dyrected by the taste
that the herbe shall yelde in the drynke In the winter spice may be added
season you may also add some spyces, as ginger whole
mace a few cloues, nutmegges Cynamon & make as it
were bragget ale which drynke besides that it doth preserue
and clere the sight will also helpe digestion clense &
cut flegme and broke wynde. /
7
drinckes, the same thinges may be put in their Common drynckes
So some haue put them in ale, some in beare, & somme in mead
and no doubt but all theis means ar verye good accordinge
to thusage & disposicion of the partye for even in this our
Countrye they which eyther do vse or by constitution of bodye
may well beare the drynkinge of wyne may well compound
the same with thinges good for the sight: others of hot complexions
and drye, not greatlye accustomed to wyne, maye of ale,
beer & meade make suche drynckes because in theis northe
Countryes ale, and bere are the vsuall & Comon drynckes
and in some places meade also is much vsed therefore in myne
opynion it is convenient for most men to make their drynkes
with bere, ale, and meade, rather then with wyne: and mead
assuredlye is ^a verye Convenient thinge for them which can
awaye with honye./
how eybright wyne may be vsed Touchinge the dyrection of those which haue byn accustomed
to dryncke wyne I doe nothinge doubt but that they maye
without offence beare suche drynckes for the sight Compounded
with wyne to take a draught in the morninge, especiallye
yf they delaye the same with the distylled water of fennell
accordinge to Arnoldus Counsell And for this purpose
the vse of eybright [or] ale or bere theise maye be made, of verye good white wyne, and the
thinges may be myngled in the Countrye where the wyne
doth growe, notwithstandinge in that our most vsed drinck
with meat ^ys [or] ale or bere theis are convenyent to receive
theis thinges for the sight, and absolutelye better then
yf you like to dryncke the same with meat as our authors
doe Counsell: which ale I thinke better to be made with a
ale made with grout groute accordinge to tholde order of brewyinge And
so the thinges for the sight maye be sodden in the groute
or otherwise put in the drincke when it is nerely clensed
6
folio 46 recto
46
and put into the vessel in which it is tunned to be kept
that in the workinge of the dryncke in the vessell the Eybright meade
vertues and qualityes of the thinges may be drawne
and receyved into the same: when theis thinges ar Compoun=
ded in meade, then the same are sodden. with the honye in
suche order as other herbes ar sodden which they make metheglyn
I thinke yt best to begynn with the symplest order to compound the quanti-tye of the eybright to the drinke
ale or bere to eche mans best lykinge with eybright onelye
takinge to euerye gallon of the drynke a great handfull of
of the herbe & bynde it, together, & put it rawe & thyne
Tynsell of silke & so tye the same by a strynge to the topp
of the vessell that the herbe maye hange in the myddest
of the drinke, not to lowe in the groundes nor to hye in the
barme, beinge put into the dryncke when it is newlye
clensed let all worke together vntill the drynke be
clere and rype to be dronken accordinge to the Common
vse, and then you may drinke of it at pleasure in the
morninge fastinge & at meat also yf you will and
canne well like thereof, and most men may like [to]
drynke of it bycause this herbe dothe yeld no vngratefull
taste but rather with a pleasaunt sapour dothe Commende
the drynke, it were not amysse to avoide wyndenes, to ffennell seedes
every handfull of the herbe to add ij drames of fennell
seedes well dusted and a litle brused. As I doe put
theis for a more proporcion to begyn withall that the
stomacke be not at the first offended with the strangnes
So after a tyme ye may encrease the quantitye &
put to euerye gallon of drynke too handfulls of the
herbe, wherein ye may best be dyrected by the taste
that the herbe shall yelde in the drynke In the winter spice may be added
season you may also add some spyces, as ginger whole
mace a few cloues, nutmegges Cynamon & make as it
were bragget ale which drynke besides that it doth preserue
and clere the sight will also helpe digestion clense &
cut flegme and broke wynde. /
7
transcribed_information
Eybright may be vsed in beer Ale or meade Notwithstandinge in other Countryes which haue other vsuall
drinckes, the same thinges may be put in their Common drynckes
So some haue put them in ale, some in beare, & somme in mead
and no doubt but all theis means ar verye good accordinge
to thusage & disposicion of the partye for even in this our
Countrye they which eyther do vse or by constitution of bodye
may well beare the drynkinge of wyne may well compound
the same with thinges good for the sight: others of hot complexions
and drye, not greatlye accustomed to wyne, maye of ale,
beer & meade make suche drynckes because in theis northe
Countryes ale, and bere are the vsuall & Comon drynckes
and in some places meade also is much vsed therefore in myne
opynion it is convenient for most men to make their drynkes
with bere, ale, and meade, rather then with wyne: and mead
assuredlye is ^a verye Convenient thinge for them which can
awaye with honye./
how eybright wyne may be vsed Touchinge the dyrection of those which haue byn accustomed
to dryncke wyne I doe nothinge doubt but that they maye
without offence beare suche drynckes for the sight Compounded
with wyne to take a draught in the morninge, especiallye
yf they delaye the same with the distylled water of fennell
accordinge to Arnoldus Counsell And for this purpose
the vse of eybright [or] ale or bere theise maye be made, of verye good white wyne, and the
thinges may be myngled in the Countrye where the wyne
doth growe, notwithstandinge in that our most vsed drinck
with meat ^ys [or] ale or bere theis are convenyent to receive
theis thinges for the sight, and absolutelye better then
yf you like to dryncke the same with meat as our authors
doe Counsell: which ale I thinke better to be made with a
ale made with grout groute accordinge to tholde order of brewyinge And
so the thinges for the sight maye be sodden in the groute
or otherwise put in the drincke when it is nerely clensed
6
folio 46 recto
46
and put into the vessel in which it is tunned to be kept
that in the workinge of the dryncke in the vessell the Eybright meade
vertues and qualityes of the thinges may be drawne
and receyved into the same: when theis thinges ar Compoun=
ded in meade, then the same are sodden. with the honye in
suche order as other herbes ar sodden which they make metheglyn
I thinke yt best to begynn with the symplest order to compound the quanti-tye of the eybright to the drinke
ale or bere to eche mans best lykinge with eybright onelye
takinge to euerye gallon of the drynke a great handfull of
of the herbe & bynde it, together, & put it rawe & thyne
Tynsell of silke & so tye the same by a strynge to the topp
of the vessell that the herbe maye hange in the myddest
of the drinke, not to lowe in the groundes nor to hye in the
barme, beinge put into the dryncke when it is newlye
clensed let all worke together vntill the drynke be
clere and rype to be dronken accordinge to the Common
vse, and then you may drinke of it at pleasure in the
morninge fastinge & at meat also yf you will and
canne well like thereof, and most men may like [to]
drynke of it bycause this herbe dothe yeld no vngratefull
taste but rather with a pleasaunt sapour dothe Commende
the drynke, it were not amysse to avoide wyndenes, to ffennell seedes
every handfull of the herbe to add ij drames of fennell
seedes well dusted and a litle brused. As I doe put
theis for a more proporcion to begyn withall that the
stomacke be not at the first offended with the strangnes
So after a tyme ye may encrease the quantitye &
put to euerye gallon of drynke too handfulls of the
herbe, wherein ye may best be dyrected by the taste
that the herbe shall yelde in the drynke In the winter spice may be added
season you may also add some spyces, as ginger whole
mace a few cloues, nutmegges Cynamon & make as it
were bragget ale which drynke besides that it doth preserue
and clere the sight will also helpe digestion clense &
cut flegme and broke wynde. /
7
Transcription
false
Credit:
Transcriptions made by Shakespeare’s World volunteers (shakespearesworld.org), participants in EMROC classes and transcribathons (emroc.hypotheses.org), participants in Folger paleography classes and transcribathons, and Folger docents.