Very rare Ale.
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 it.