<P_1,87>

<heading>

OF HAWKING , &C. (MARKHAM-E2-P1,1,87.3)

CHAP. $VII {TEXT:VIII} . (MARKHAM-E2-P1,1,87.4)

OF HAWKING WITH ALL SORTS OF HAWKES , AND OF COURSING WITH GREY-HOUNDS
. (MARKHAM-E2-P1,1,87.5)

</heading>

If our English Husband-man shall for his recreation chuse the pleasure
of hawking which is a most Princely and serious delight ; he shall
vnderstand that all <font> Hawks </font> are diuided into two kindes :
the long winged <font> Hawke </font> , and the short ;
(MARKHAM-E2-P1,1,87.7)

the long winged <font> Hawkes </font> which are meete for our
Husbandmans recreation , are the <font> Faulcon-gentle </font> , the
<font> Ger-faulcon </font> , the <font> Saire </font> , the <font>
Lanver </font> , the <font> Barbary-faulcon </font> , the <font> Merlin
</font> , and the <font> Hobbie </font> : (MARKHAM-E2-P1,1,87.8)

and the short-winged <font> Hawkes </font> are the <font> Goshawke
</font> , the <font> Terrell </font> of the <font> Goshawke </font> ,
the <font> Sparrow-hawke </font> and the <font> Musket </font> .
(MARKHAM-E2-P1,1,87.9)

The <font> Faulcon gentle </font> which is the principle of <font>
Hawkes </font> , may be made either-2 for the field or riuer ,
(MARKHAM-E2-P1,1,87.10)

& wil fly either at the Partridge , or at the <font> Mallard </font> ,
(MARKHAM-E2-P1,1,87.11)

the <font> Gerfaulcon </font> wil flie at the Herron , the <font> Saire
</font> at the Crane or Bitter , (MARKHAM-E2-P1,1,87.12)

the <font> Lanner </font> wil fly at the Partridge , Pheasant , or
Choffe , the <font> Barbary-faulcon </font> at the Partridge only , the
<font> Merlin </font> and the <font> Hobbie </font> at the Partridge ,
Larke or any small bird whatsoeuer : the <font> Goshawke </font> , or
<font> Terrell </font> of <font> Goshawke </font> at the Partridge ,
<P_1,88> Pheasant , or Hare , the <font> Sparrow-hawke </font> at the
Partridge or Black-bird , and the <font> Musket </font> at the bush
onely , (MARKHAM-E2-P1,1,88.13)

and all these Hawkes are hardie , meeke , courteous , and louing to the
man . (MARKHAM-E2-P1,1,88.14)

Touching the ordering of <font> Hawkes </font> , the first thing the
Faulconer must doe to his Hawke after shee is taken from the Caidge ,
is to bathe her in warme water and pepper , beeing no more but
luke-warme , thereby to cleanse her from nits , lice , and such like
vermine ; (MARKHAM-E2-P1,1,88.15)

then he must for her generall feeding rather keepe her hie in flesh
then poore , because thereby he avoideth disease ,
(MARKHAM-E2-P1,1,88.16)

then after euery flight whether it be at prey , at traine , or at the
lure , he shall giue his Hawke casting , (MARKHAM-E2-P1,1,88.17)

if she bee a long-winged Hawke hee shall giue her flannell , if
{COM:she_be} a short winged Hawke {COM:he_shall_give_her} plummage :
(MARKHAM-E2-P1,1,88.18)

hee shall keepe the ground very cleane vnder his Hawkes pearch , that
thereby hee may with ease finde out the casting :
(MARKHAM-E2-P1,1,88.19)

Then he shall bee sure to weather his Hawke abroad euery evening except
on her bathing daies , (MARKHAM-E2-P1,1,88.20)

hee shall at no time feede her vpon two seuerall meates at once , but
vpon one meate , as on Pidgeon , Rooke , Mutton , or Beefe , the fat
euer being cast away : (MARKHAM-E2-P1,1,88.21)

when he maketh a flight at the field he shall observe the springing of
the Partridge , be readie to cast off his Hawke , haue a quicke eye for
the marke , and a readie iudgement to prevent the stealing away of the
prey , (MARKHAM-E2-P1,1,88.22)

when he maketh a prey at the River , he is to know that he must cast
off his Hawke before he come neere to the Fowle , hee must not shewe
the Fowle before the Hawke be at her full pitch , he must crosse the
Fowle after she hath beene twice or thrice enewde ;
(MARKHAM-E2-P1,1,88.23)

and when the Hawke sleyeth the Fowle , he shall rewarde her with the
head , neck , heart , blood , gysserde and a legge .
(MARKHAM-E2-P1,1,88.24)

All Hawkes generally are manned after one manner , that is to say , by
watching and keeping them from sleep , <P_1,89_misnumbered_as_98> by a
continuall carrying of them vpon your fist , and by a most familiar
stroaking and playing with them , with the wing of a dead Fowle or such
like , and by often gazing and looking of them in the face with a
louing and gentle countenance , and so making them acquainted with the
man . (MARKHAM-E2-P1,1,89_misnumbered_as_98.25)

After your Hawks are manned you shall bring them to the lure by easie
degrees , as first making them iumpe to the fist , after fall vpon the
lure , then come to the voice : and lastly , to know the voice and lure
so perfectly , that either-2 upon the sound of the one , or sight of
the other , she will presently come in and be most obedient , which may
easily be performed , by giuing her rewarde when she doth your pleasure
, and making her fast when she disobeieth :
(MARKHAM-E2-P1,1,89_misnumbered_as_98.26)

short wing'd Hawks shall be called to the fist only , and not to the
lure ; (MARKHAM-E2-P1,1,89_misnumbered_as_98.27)

neither shall you vse vnto them the loudnesse and varietie of voice
which you doe to the long-winged Hawkes , but only bring them to the
fist by chirping your lips together , or else by the whistle ;
(MARKHAM-E2-P1,1,89_misnumbered_as_98.28)

and in this manner of luring and calling of Hawkes <paren> for
short-winged Hawkes are sayd to be called and not lured </paren> you
shall specially acquaint your Hawke with three things ; first
bouldnesse and acquaintance with men , dogges , and horses ; then that
shee bee eager and sharpe set before the lure be shewed her , knowing
both the morning and euening howres of her luring ; and lastly to
delight her the more with the lure , to haue it ever garnished on both
sides with warme and bloody meate .
(MARKHAM-E2-P1,1,89_misnumbered_as_98.29)

When your Hawkes are throughly manned and lured , and are come to
height of flesh and good lust , you shall then spie out a faire daie
when the weather and aire is most temperate , and carrie your Hawke to
some faire little , shallow sandie , running Brooke , or rundle where
the water is quiet and still , and where your Hawke may <P_1,90> stand
vp to the mid thigh therein , (MARKHAM-E2-P1,1,90.30)

and hauing prickt her downe and made her fast hard by the verdge
thereof , you shall take off her hood and goe a little way from her ,
and see if shee will bathe therein ; (MARKHAM-E2-P1,1,90.31)

but if you finde her fearefull of the water , you shall with a little
sticke paddle in the water awhile before her , and then depart from her
againe , and let her then bathe therein as long as shee pleaseth :
(MARKHAM-E2-P1,1,90.32)

this done , you shall take her vpon your fist and giue her a bit or two
of meate , then hold her in the sun , and let her picke , prune , and
drie her selfe againe ; (MARKHAM-E2-P1,1,90.33)

if you $can $not {TEXT:cannot} come to anie Riuer , brooke , or rundle
conueniently , then you shall prouide either a large bason , or a broad
shallow tubbe , and in it let your Hawke bathe as oft as occasion shal
serue , (MARKHAM-E2-P1,1,90.34)

for this bathing giueth a Hawk courage , boldnesse and a great appetite
, (MARKHAM-E2-P1,1,90.35)

and would commonly be vsed the daie or morniug before anie princely
fight : (MARKHAM-E2-P1,1,90.36)

If it bee in the winter that your Hawke batheth , when no sunne shineth
, you may then drie her as well by the gentle aire of the fire as
otherwise . (MARKHAM-E2-P1,1,90.37)

To enseame your Hawke , which is to cleanse her from , {COM:sic} grease
, fat and glut which lieth inwardly in her bodie , and which you shall
know by her round thighes , hie flesh , and full mewing ; then when you
feede her in the morning giue her a bit or two of hot meate , and the
night following little or nothing , (MARKHAM-E2-P1,1,90.38)

then morning and euening after feede her vpon the flesh of Rookes washt
in two waters , till you feele the pinions of her wings more tender
then they were before , (MARKHAM-E2-P1,1,90.39)

then giue her casting according to her nature , as was before shewed ,
(MARKHAM-E2-P1,1,90.40)

and once in two or three daies giue her a Hennes necke well iointed and
washt in water , which will by the sharpnes therof breake the kells and
filmes of fat which are in her bodie ; (MARKHAM-E2-P1,1,90.41)

then euerie morning you shall giue her a quicke traine Pidgeon , and
keepe her so long vpon her winge <P_1,91> that by her owne moderate
exercise , she may melt and dissolve the grease that molesteth her ,
which after it is broken you may take away , by giuing her three or
fowre pellets of the roote of Sellandine , as bigge as garden pease ,
well washt and scowred , (MARKHAM-E2-P1,1,91.42)

and if you steepe those pellets in the sirrup of Roses the scowring is
much stronger . (MARKHAM-E2-P1,1,91.43)

When your hawke is manned , lured , and enseamed , you shall then bring
her to her flight , which if it bee at the Pheasant or Partridge in
woodie and closse grounds , then you shall when you lure the hawke ,
cast your lure into some lowe tree or bush , that thereby you may bring
her to take the stand , which when she doth you shal then drawe out
your lure , and giuing her notice thereof , make her ceaze thereon ,
(MARKHAM-E2-P1,1,91.44)

and euer feed her on the ground and vnder a bush , the practice whereof
will bring her to delight in the stand , and to marke all the
aduantages which shee shall get from thence , (MARKHAM-E2-P1,1,91.45)

then bringing her to either Pheasant or Partridge , make her flie at a
yonng one first , that being more foolish and easier slaine , she may
take delight in her conquest . (MARKHAM-E2-P1,1,91.46)

But if you flie anie long-winged hawke in the champaine , then you
shall by all meanes possible keepe her from the stand , and onlie
maintaine her upon her wing till you spring the Partridge vnderneath
her , (MARKHAM-E2-P1,1,91.47)

and then stooping upon the advantage , the prey can hardly escape her ;
(MARKHAM-E2-P1,1,91.48)

yet for the more sure killing of the game and entring of young hawkes ,
you shall first spring the Partridge and marke them ,
(MARKHAM-E2-P1,1,91.49)

then being come to the marke cast off your hawke ,
(MARKHAM-E2-P1,1,91.50)

and when she is gotten to the height of her gate laie in your Spannels
, (MARKHAM-E2-P1,1,91.51)

and then retriuing the Partridge vnderneath her after the first flight
it is impossible she should escape . (MARKHAM-E2-P1,1,91.52)

And in this sort you may flie all manner of long-winged hawkes ,
(MARKHAM-E2-P1,1,91.53)

for it is not so proper to flie them from the first {COM:sic} ,
although most <P_1,92> of our late <font> Faulconers </font> now a
daies use it ; (MARKHAM-E2-P1,1,92.54)

but for your short-winged hawkes , you shall flie them from the fist
onely : (MARKHAM-E2-P1,1,92.55)

And therefore to make them hardy and valient , you shall first enter
them at an old field Partridge , laid in a hole , and couered either-1
with a sodde , board , or hat , at which you shall fasten a small
Creance , (MARKHAM-E2-P1,1,92.56)

and then vncoupling your spaniels , as they are raunging about
sodainely , when your Hawkes head is towards the Partridge , plucke of
the sodde or hat , (MARKHAM-E2-P1,1,92.57)

and let the traine goe , and the Hawke after it , which as soone as
shee hath slaine reward her very well , (MARKHAM-E2-P1,1,92.58)

and thus doing twice or thrice , you may after venture to flie her at
your pleasure . (MARKHAM-E2-P1,1,92.59)

To make your Hawke to flie at foule , which is called the flight at the
riuer , you shall first whistell of an approued wel quarried Hawke that
is a sure killer , and let her enewe the foule so longe til shee bring
it to the plundge : (MARKHAM-E2-P1,1,92.60)

then take her downe (MARKHAM-E2-P1,1,92.61)

and reward her , (MARKHAM-E2-P1,1,92.62)

and set her by , yet so as you may haue her ready to vse at your
pleasure : (MARKHAM-E2-P1,1,92.63)

then whistel of your yong Hawke , (MARKHAM-E2-P1,1,92.64)

and when she is at the height of her gate , and that you haue shewed
her water diuers times to make her the more inward , and by a gibbet
cal'd her in , when at any time shee hath looked out : Then being iust
ouer the fowle , make in with all your companie on euery side the riuer
, (MARKHAM-E2-P1,1,92.65)

and so lay forth the foule , which if your Hawke stoope , strike and
trusse , you shal presently make into her , and helpe her ,
(MARKHAM-E2-P1,1,92.66)

and then crossing the foules wings or breaking them , let your Hawke
take her pleasure thereon , (MARKHAM-E2-P1,1,92.67)

but if shee doo not slay the foule at the first stooping , then you
shall giue your Hawke leasure to recouer her gate againe ,
(MARKHAM-E2-P1,1,92.68)

and then lay forth the foule as before , not leauing thus to doe till
you haue landed it , and that the Hawke hath slaine it ,
(MARKHAM-E2-P1,1,92.69)

and then reward her as before said : (MARKHAM-E2-P1,1,92.70)

But if such a mischiefe shall fall out that the fowle doe scape and
breake away : <P_1,93> then you shal bee sure to have a live Mallard
readie in your bag ; which you may cast forth , and so reward your
Hawke thereon . (MARKHAM-E2-P1,1,93.71)

If your long-winged hawke flying at the riuer or in champaine fields
vse to take stand which is a foule fault , you shal first by al meanes
shunne flying neere trees or couert : (MARKHAM-E2-P1,1,93.72)

but if that doe not suffice , then you shal haue diuers traines in
diuers mens hands : (MARKHAM-E2-P1,1,93.73)

and when the hawke offers to goe to the stand , let him which is next
her cast out his traine , (MARKHAM-E2-P1,1,93.74)

and if shee kill it , reward her : (MARKHAM-E2-P1,1,93.75)

this doing once or twice will reclaime her or nothing .
(MARKHAM-E2-P1,1,93.76)

If your Hawke through pride of grease or other wise be froward and wie
, you shall not when shee kils reward her as you were wont ,
(MARKHAM-E2-P1,1,93.77)

but conuaying some other colde meat cunningly vnder her let her take
her pleasure thereon ; (MARKHAM-E2-P1,1,93.78)

and euer with the meat give her some feathers which may scower her and
make her to cast ; (MARKHAM-E2-P1,1,93.79)

for this will recouer her stomacke , and make her more carefull and
diligent . (MARKHAM-E2-P1,1,93.80)

If your Hawke be of a wilde and stirring nature , and will not looke
inward towards the man with her head , but rake and gase after euery
checke , neither-2 respecting whooping nor gibbeting , in this case you
must follow her and lure her backe , and as soone as shee tourneth in
her head , show her the Luer , to which if shee stoupe , then presently
reward her , (MARKHAM-E2-P1,1,93.81)

and thus doe so oft as shee raungeth till shee be brought to that loue
to your voice and affection to the luer , that shee will forget her
other extrauagant thoughts . (MARKHAM-E2-P1,1,93.82)

When your Hawke is brought to flie to an extraordinary high pitch , to
mainetaine and keepe her in the same manner of flying still , you shall
not flie her aboue one flight in the day at the most ,
(MARKHAM-E2-P1,1,93.83)

for nothing bringeth her downe more then ouer wearinesse :
(MARKHAM-E2-P1,1,93.84)

Also you shall <P_1,94> not keepe too extreme a straight hand vpon her
, (MARKHAM-E2-P1,1,94.85)

for the too much greedinesse of the quarry makes her shake her flying .
(MARKHAM-E2-P1,1,94.86)

Also you shall not flie her vpon rundles , or small brookes , but vpon
plashes and broad riuers , (MARKHAM-E2-P1,1,94.87)

you shall not suffer her to flie too long , (MARKHAM-E2-P1,1,94.88)

but after two or three stoopings , and a crossing although shee misse
it , take her downe with the Luer or traine (MARKHAM-E2-P1,1,94.89)

and reward her , (MARKHAM-E2-P1,1,94.90)

for this encouragement wil mainetaine her in her goodnes .
(MARKHAM-E2-P1,1,94.91)

If your Hawke be high flying , yet sloathfull to get to her gatte , or
els now and then stouping before there be cause , and so loosing her
way , which many times happeneth when either the hawke is kept too
sharpe , or flowne out of her due time , any of which faults when you
perceiue , you shall then vpon the doing thereof giue her a dead
quarrie , and then hood her vp without reward , and an houre or two
after call her to the lure , and feed her : (MARKHAM-E2-P1,1,94.92)

and thus doe as oft as shee offendeth , (MARKHAM-E2-P1,1,94.93)

yet for the more sure preuention thereof , I would haue euery <font>
Faulconer </font> to trie the naturall disposition of his hawke , and
find whether she flieth better on a strait hand or an open , and
whether early or late and so forth , and according to her owne nature
euer to keepe her . (MARKHAM-E2-P1,1,94.94)

Short winged hawkes , as <font> Goshawkes </font> , and <font>
Sparrowhawks </font> will many times neither kill their game , nor flie
their game to marke , (MARKHAM-E2-P1,1,94.95)

but will giue it ouer after a little flying , and <paren> as <font>
Faulconers </font> terme it </paren> turne taile vnto it , which when
you see , you shal incourage your <font> Dogges </font> to hunt and
cast before your Hawke a traine Partridge , as it were the wild one ,
and make her ceaze it and feed well vpon it , to incourage her the
better ; (MARKHAM-E2-P1,1,94.96)

and thus doe twice , or thrice , which if you see it preuaile not ,
then esteeme her not , (MARKHAM-E2-P1,1,94.97)

but make her away , (MARKHAM-E2-P1,1,94.98)

for shee will hardly euer bee reclaimed . (MARKHAM-E2-P1,1,94.99)

Hawkes that haue neuer beene acquainted with pray , <P_1,95> will many
times not flie at all ; (MARKHAM-E2-P1,1,95.100)

but taking a tree , will sitte and looke after the game , which fault
to amend , you shal euer feed her vpon quicke birds , and make her
foote them , (MARKHAM-E2-P1,1,95.101)

and then going into the field , which is champaine and plaine , after
you have rid vp and downe , a prettie space with the hawke vnhooded ,
you shall cause one of your company to cast out a fielde Partridge
before your hawke : (MARKHAM-E2-P1,1,95.102)

then let her flie at it , (MARKHAM-E2-P1,1,95.103)

and so soone as shee hath footed it , let her feed thereon at her
pleasure , (MARKHAM-E2-P1,1,95.104)

and doe thus three or foure times till shee bee well in blood ,
(MARKHAM-E2-P1,1,95.105)

and you shall find her valient quickly . (MARKHAM-E2-P1,1,95.106)

If your hawke be so fond of the man that shee will not flie from him ,
but after a stroke or two , returnes to him againe : you must then but
sildome be familier with her , and let her rather feed her selfe then
be fed by you , (MARKHAM-E2-P1,1,95.107)

and as oft as shee commeth so vnproperly to you , you shall giue her no
reward , (MARKHAM-E2-P1,1,95.108)

but when shee forsaketh you and killeth the game , then you shall well
reward her , and then make her both-3 familiar with Men , dogs , and
horses , (MARKHAM-E2-P1,1,95.109)

for to take toy or dislike to any of them , is a mischiefe a great
deale worse then the former . (MARKHAM-E2-P1,1,95.110)

To speake of the mewing of long winged hawkes , you shall vnderstand
that he may be set downe , that is , put into the Mewe about the middle
of <font> Aprill </font> , at which time if you finde they have anie
lice you shall pepper them , and then put them into the Mewe , which if
it be a lowe place vpon the ground free from noise , vermine , or anie
euill aire , then it is called mewing at the stone or stocke ;
(MARKHAM-E2-P1,1,95.111)

but if you mew in anie high roome with open windowes towards the <font>
North </font> , or <font> North-east </font> , then it is called mewing
at large : (MARKHAM-E2-P1,1,95.112)

If you mewe at the stocke , you shal have a broad Table in the midst of
the roome , on which you must place sand , grauell , stones , sods ,
and tubs for water , and in the midst of these a free-stone or blocke
of <P_1,96> two foote hie , to which you shal fasten your hawke with a
turuell of iron , so that at no time her lease may be intangled ;
(MARKHAM-E2-P1,1,96.113)

this manner of mewing may be in the Faulconers owne bed-chamber , or in
anie other safe roome at his pleasure , (MARKHAM-E2-P1,1,96.114)

the best meate in the mewe is any quicke birds or fowle , dogges-flesh
and such like : (MARKHAM-E2-P1,1,96.115)

If you mewe your hawke at large you shall put her loose into the mewe ,
hauing sundrie pearches therein , some hie , some lowe for her to sit
on ; (MARKHAM-E2-P1,1,96.116)

and in this mewe also you shall haue , sand , stones , grauell , greene
sods and water , all which you shall renewe as oft as neede doth
require , and in the midst of them a blocke or two whereon to tie her
meate , which meate shall be the same formerly spoke {COM:sic} of and
given at certaine and due times , without faile or alteration .
(MARKHAM-E2-P1,1,96.117)

If you intend to mew a short winged hawke , as the Goshawke , or such
like , you shall in <font> March </font> after you haue scowred her and
made her cleane from lice , cut of her Iesse , and throw her into the
Mew loose , either in a high roome or a low roome at your pleasure ;
(MARKHAM-E2-P1,1,96.118)

let her perches be lined with canuasse , or with woollen lists for the
safetie of her feet , (MARKHAM-E2-P1,1,96.119)

let her haue store of water for bathing and oft renewed , and store of
meate , as liue Pidgeons , warme mutton , warme goate , or dogges-flesh
, anie of which will make her mew quickly . (MARKHAM-E2-P1,1,96.120)

Hawkes for the fielde would bee drawne from the mewe in <font> Iune
</font> , and made readie to flie in <font> August </font> , at which
time corne is cut and the game is strong , (MARKHAM-E2-P1,1,96.121)

and Hawkes for the Riuer would be drawne in <font> August </font> ,
that they may bee readie to flie in <font> September </font> .
(MARKHAM-E2-P1,1,96.122)

Hawkes haue diuers infirmities and diseases , as feauers , palsey ,
impostumes , sore eyes , and nares , migrims , pantas , casting her
gorge , fowlenesse of gorge , wormes fillanders , ill liuer , or gowte
, pinne in the foote , breaking the pounce , <P_1,97> bones out of
Ioint , bones broken , bruises , lice , coldes , frounce , fistulas ,
stone , much gaping , more sounding , priuie euill , teynt in the
feathers , losse of appetite , broken wind , blow on the wing , wounds
, swellings , eating their own feete , taking vp of venes in Hawkes ,
crampe , and a world of others : All which forasmuch as I haue shewed
the medicines , and cures thereof in a small treatise called <font>
Cheape and good </font> , I will referre you to the same , and not
doubt but it will giue you satisfaction . (MARKHAM-E2-P1,1,97.123)

<P_2,120>

<heading>

CHAP. V . (MARKHAM-E2-P1,2,120.126)

OF THE OFFICE OF THE BREW-HOUSE , AND THE BAKE-HOUSE , AND THE
NECESSARY THINGS BELONGING TO THE SAME . (MARKHAM-E2-P1,2,120.127)

</heading>

When our <font> English Hous-wife </font> knowes how to perserue health
by wholsome phisicke , to nourish by good meate , and to cloth the body
with warme garments shee must not then by anie meanes bee ignorant in
the prouision of bread and drinke ; (MARKHAM-E2-P1,2,120.129)

shee must know both the proportions and compositions of the same .
(MARKHAM-E2-P1,2,120.130)

And for as much as drinke is in euerie house more generallie spent then
bread , being indeed <paren> but how well I know not </paren> made the
verie substance of all entertainement . I will first beginne with it ;
(MARKHAM-E2-P1,2,120.131)

and therefore you shall know that generally our kingdome hath but two
kindes of drinkes , that is to say Beere and Ale , but particularly
fowre , as Beere , Ale , Perry and Cider ; (MARKHAM-E2-P1,2,120.132)

and to these we may adde two more , as Meade and Metheglin two compound
drinkes of honie and hearbes which in the places where they are made ,
as <P_2,121> in <font> Wales </font> and the marches are renouned for
exceeding wholsome and cordiall . (MARKHAM-E2-P1,2,121.133)

To speake then of Beere , although there bee diuers kinds of tastes and
strength thereof , according to the allowance of malte , hoppe , and
age giuen vnto the same ; yet indeed there can bee truly sayd to be but
two kindes thereof ; namely , ordinary beere and March beare , all
other beeres being deriued from them . (MARKHAM-E2-P1,2,121.134)

Touching ordinary Beere , which is that wherewith either Nobleman ,
Gentleman , Yeoman , or Husbandman shall maintaine his family the whole
yeere ; it is meet first that our <font> English Hus-wife </font>
respect the proportion or allowance of mault due to the same , which
amongst the best Husbands is thought most conuenient ,
(MARKHAM-E2-P1,2,121.135)

and it is held that to drawe from one quarter of good malt three
Hogsheads of beare is the best ordinary proportion that can be allowed
, (MARKHAM-E2-P1,2,121.136)

and hauing age and good caske to lie in , it will be strong enough for
any good mans drinking . (MARKHAM-E2-P1,2,121.137)

Now for the brewing of ordinary Beere , your mault being well ground
and put in your Mash-fat , and your liquor in your leade ready to boile
, you shall then by little and little with scopes or pailes put the
boiling liquor to the mault , and then stirre it euen to the bottome
exccedingly well together <paren> which is called the mashing of the
mault </paren> (MARKHAM-E2-P1,2,121.138)

then the liquor swimming in the top couer all ouer with more mault ,
(MARKHAM-E2-P1,2,121.139)

and so let it stand an howre & more in the mash-fat , during which
space you may if you please heate more liquor in your leade for your
second or small drinke ; (MARKHAM-E2-P1,2,121.140)

this done , pluck vp your mashing stroame , (MARKHAM-E2-P1,2,121.141)

and let the first liquour runne gently from the mault , either-1 in a
cleane trough or other vessels prepared for the purpose ,
(MARKHAM-E2-P1,2,121.142)

and then stopping the mash-fat againe put the second liquour to the
mault (MARKHAM-E2-P1,2,121.143)

and stirre it well together ; (MARKHAM-E2-P1,2,121.144)

then your leade being emptied put your first liquour or wort therein
(MARKHAM-E2-P1,2,121.145)

<P_2,122>

and then to euery quarter of mault put a pound and a half of the best
hops you can get , (MARKHAM-E2-P1,2,122.147)

and boile them an hower together , till taking vp a dishfull thereof
you see the hops shrinke into the bottome of the dish ;
(MARKHAM-E2-P1,2,122.148)

this done put the wort through a straight flue which may draine the
hoppes from it into your cooler , which standing ouer the Guil-fat you
shall in the bottome therof set a great bowle with your barme and some
of the first wort <paren> {COM:no_matching_close_paren} before the hops
come into it mixt together , that it may rise therein , and then let
your wort drop or run gently into the dish with the barme which stands
in the Guil-fat ; (MARKHAM-E2-P1,2,122.149)

and this you shal do the first day of your brewing letting your cooler
drop all the night following , and some part of the next morning ,
(MARKHAM-E2-P1,2,122.150)

and as it droppeth if you finde that a blacke skumme or mother riseth
vpon the barme , you shall with your hand take it off and cast it away
, (MARKHAM-E2-P1,2,122.151)

then nothing being left in the cooler , and the beere well risen , with
your hand stirre it about (MARKHAM-E2-P1,2,122.152)

and so let it stand an hower after , (MARKHAM-E2-P1,2,122.153)

and then beating it and the barme exceeding well together , tunne it vp
in the Hogsheads being cleane washt and scaulded ,
(MARKHAM-E2-P1,2,122.154)

and so let it purge , (MARKHAM-E2-P1,2,122.155)

and herein you shall obserue not to run your vessels too full for feare
thereby it purge too much of the barm away , (MARKHAM-E2-P1,2,122.156)

when it hath purged a day and a night you shall close vp the bung-holes
with clay , and only for a day or two after keepe a vent-hole in it ,
and after close it vp as close as may be . (MARKHAM-E2-P1,2,122.157)

Nor for your second or small drinke which are left vpon the graines you
shall suffer it there to stay but an hower or a little better , and
then drain it off also , which done put it into the lead with the
former hops and boile the other also , (MARKHAM-E2-P1,2,122.158)

then cleere it from the hops (MARKHAM-E2-P1,2,122.159)

and couer it very close til your first beere bee run'd ,
(MARKHAM-E2-P1,2,122.160)

and then as before put it also to barme (MARKHAM-E2-P1,2,122.161)

and so tunn it vp also in smaller vessels , (MARKHAM-E2-P1,2,122.162)

and of this second beere you shall not drawe aboue one Hogshead to
three of the better . (MARKHAM-E2-P1,2,122.163)

Now <P_2,123> there be diuers other waies & obseruations for the
brewing of ordinary Beere but none so good , so easie , so ready and
quickly performed as this before shewed : (MARKHAM-E2-P1,2,123.164)

neither will any beere last longer or ripen sooner ,
(MARKHAM-E2-P1,2,123.165)

for it may bee drunke at a fortnights age (MARKHAM-E2-P1,2,123.166)

and will last as long and liuely . (MARKHAM-E2-P1,2,123.167)

Now for the brewing of the best march Beere you shall allow to a
Hogs-head thereof a quarter of the best malt , well ground :
(MARKHAM-E2-P1,2,123.168)

then you shall take a pecke of pease , halfe a pecke of Wheate , and
halfe a pecke of Oates and grind them all very well together , and then
mix them with your malt : which done you shall in all points brew this
beere as you did the former ordinary beere : (MARKHAM-E2-P1,2,123.169)

onely you shall allow a pound and a half of hops to this one Hogshead :
(MARKHAM-E2-P1,2,123.170)

and whereas before you drew but two sorts of beere : so now you shall
draw three : (MARKHAM-E2-P1,2,123.171)

that is a Hogs-head of the best , and a Hogshead of the second , and
halfe a Hogs-head of small beere without any augmentation of hops or
malt . (MARKHAM-E2-P1,2,123.172)

This march Beere would be brew'd in the moneths of <font> March </font>
or <font> Aprill </font> , (MARKHAM-E2-P1,2,123.173)

and should if it haue right lie a whole yeere to ripen :
(MARKHAM-E2-P1,2,123.174)

it will last two , three and foure yeeres if it lie coole and close ,
and indure then dropping to the last drop , though with neuer so much
leasure . (MARKHAM-E2-P1,2,123.175)

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 aboue ; which
will make foureteene gallons of the best Ale .
(MARKHAM-E2-P1,2,123.176)

Now for the mashing it & ordering of it in the mashfat , it wil not
differ any thing from that of beere ; (MARKHAM-E2-P1,2,123.177)

as for hops although some vse not to put in any ; yet the best Brewers
thereof will allow to fourteene gallons of Ale a good espen full of
hops and no more , (MARKHAM-E2-P1,2,123.178)

yet before you put in your hops , as soone as you take it from the
graines you shall put it into a <P_2,124> vessell and change it , or
blinke it in this manner ; (MARKHAM-E2-P1,2,124.179)

put into the wort a handfull of Oake bowes and a Pewter dish ,
(MARKHAM-E2-P1,2,124.180)

and let them lie therein till the wort looke a little paler then it did
at the first ; (MARKHAM-E2-P1,2,124.181)

and then presentlie take out the dish and the leafe ,
(MARKHAM-E2-P1,2,124.182)

and then boile it a full hower with the hops as aforesaid ,
(MARKHAM-E2-P1,2,124.183)

and then clense it , (MARKHAM-E2-P1,2,124.184)

and set it in vessels to coole , when it is no more but milke warme ,
hauing set your barme to rise with some sweet wort :
(MARKHAM-E2-P1,2,124.185)

then put all into the guilfat , (MARKHAM-E2-P1,2,124.186)

and as soone as it riseth with a dish or bawle beate it in ,
(MARKHAM-E2-P1,2,124.187)

and so keepe it with continuall beating a day and a night at least ,
(MARKHAM-E2-P1,2,124.188)

and after tunne it . (MARKHAM-E2-P1,2,124.189)

From this Ale you may also draw halfe so much very good middle ale ,
and a third part very good small ale . (MARKHAM-E2-P1,2,124.190)

Touching the brewing of bottle Ale , it differeth nothing at all from
the brewing of strong ale , (MARKHAM-E2-P1,2,124.191)

onelie it must be drawne in a larger proportion , as at least twentie
gallons of halfe a quarter ; (MARKHAM-E2-P1,2,124.192)

and when it comes to bee changed you shall blinke it <paren> as was
before shewed </paren> $by $much $more {TEXT:more_by_much} then was the
strong ale , (MARKHAM-E2-P1,2,124.193)

for it must be pretty and sharpe , which giueth the life and quickness
to the Ale : (MARKHAM-E2-P1,2,124.194)

and when you tunne it you shall put it into round bottles with narrow
mouthes , and then stopping them close with corke , set them in a cold
sellar vp to the wast in sand , and be sure that the corkes be fast
tied in with strong packethrid , for feare of rissing out , or taking
vent , which is the vtter spoile of the ale . (MARKHAM-E2-P1,2,124.195)

Now for the small drinke arising from this bottle Ale , or any other
beere or ale whatsoeuer , if you keepe it after it is blinkt and boiled
in a close vessel , and then put it to barme euerie morning as you haue
occasion to vse it , the drinke will drinke a great deale the fresher ,
and be much more livelie in tast . (MARKHAM-E2-P1,2,124.196)

As for the making Perrie and Cider which are drinks much vsed in the
west parts , and other Countries well stored with fruit in this
kingdome ; you shal know that your <P_2,125> Perry is made of Peares
only , and your Cider of Apples ; (MARKHAM-E2-P1,2,125.197)

and for the manner of making therof it is done after one fashion ,
(MARKHAM-E2-P1,2,125.198)

that is to say after your Peares or Apples are well pickt from stalkes
, rottennesse and all manner of other filth , you shall put them in the
presse mill which is made with a mil-stone running round in a circle ,
vnder which you shall crush your Peares or Apples ,
(MARKHAM-E2-P1,2,125.199)

and then straining them through a bagge of haire cloth , tunne vp the
same after it hath beene a little setled into Hogs-heads , Barrels and
other close vessels . (MARKHAM-E2-P1,2,125.200)

Now after you haue prest all you shall saue that which is within the
haire cloth bagge , and putting it into seuerall vessels , put a pretty
quantitie of water thereunto , and after it hath stood a day or two ,
and hath beene well stirred together , presse it ouer also againe ,
(MARKHAM-E2-P1,2,125.201)

for this will make a small perrie or cider , (MARKHAM-E2-P1,2,125.202)

and must be spent first . (MARKHAM-E2-P1,2,125.203)

Now of your best sider that which you make of your summer or sweet
fruite , you shall call summer or sweet cider or perrie ,
(MARKHAM-E2-P1,2,125.204)

and that you shall spende first also ; (MARKHAM-E2-P1,2,125.205)

and that which you make of the winter and hard fruite , you shall call
winter and sowre cider , or perry ; (MARKHAM-E2-P1,2,125.206)

and that you shall spend last (MARKHAM-E2-P1,2,125.207)

for it will endure the longest . (MARKHAM-E2-P1,2,125.208)

Thus after our English Huswife is experienced in the brewing of these
seuerall drinkes , shee shall then looke into her Backe-house , and to
the baking of all sorts of bread , either-1 for Masters , Seruants , or
Hinds , and to the ordering and compounding of the meate for each
seuerall vse . (MARKHAM-E2-P1,2,125.209)

To speake then first of meales for breed , they are either simple as
Wheate and Rie , or compound as Rie and Wheate mixt together , or Rie ,
Wheate and Barley mixt together ; (MARKHAM-E2-P1,2,125.210)

and of these the oldest meale is euer the best ,
(MARKHAM-E2-P1,2,125.211)

and yealdeth most so it be sweet and vntainted ; for the preseruation
whereof it is meet that you clense <P_2,126> your meale well from the
branne , and then keepe it in sweet vessels . (MARKHAM-E2-P1,2,126.212)

Now for the baking of bread of your simple meales , your best and
principall bread is manchet , which you shall bake in this manner ;
(MARKHAM-E2-P1,2,126.213)

first your meale being ground vpon the black stones if it be possible ,
which makes the whitest flower , and boulted through the finest
boulting cloth , you shall put it into a clean Kimnel , and opening the
flower hollow in the mids , put into it of the best Ale-barme the
quantity of three pints to a bushel of meale , with som fat to season
it with : (MARKHAM-E2-P1,2,126.214)

then put in your liquor reasonable warme , (MARKHAM-E2-P1,2,126.215)

and kneade it very well together , both with your hands , and through
the brake , (MARKHAM-E2-P1,2,126.216)

or for want thereof , fould it in a cloth , (MARKHAM-E2-P1,2,126.217)

and with your feete tread it a good space together ,
(MARKHAM-E2-P1,2,126.218)

then letting it lie an howre or thereabouts to swel , take it foorth
(MARKHAM-E2-P1,2,126.219)

and mould it into manchets , round , and flat , scorcht about the wast
to giue it leaue to rise , (MARKHAM-E2-P1,2,126.220)

and prick it with your knife in the top , (MARKHAM-E2-P1,2,126.221)

and so put into the Ouen , (MARKHAM-E2-P1,2,126.222)

and bake it with a gentle heate . (MARKHAM-E2-P1,2,126.223)

To bake the best cheate bread , which is also simply of wheate onely ,
you shal after your meale is drest and boulted through a more course
boulter then was vsed for your manchets , and put also into a cleane
tub , trough , or kimnell ; take a sowre leauen , that is a peece of
such like leauen saued from a former batch , and well fild with salt ,
and so laid up to sower , (MARKHAM-E2-P1,2,126.224)

and this sower leauen you shall breake into small peeces into warme
water , and then straine it , which done make a deepe hollow hole , as
was before said , in the middest of your flower ,
(MARKHAM-E2-P1,2,126.225)

and therein power your strained liquor , (MARKHAM-E2-P1,2,126.226)

then with your hand mixe some part of the flower therewith till the
liquor bee as thicke as pancake batter , (MARKHAM-E2-P1,2,126.227)

then couer it all ouer with meale , (MARKHAM-E2-P1,2,126.228)

and so let it lie all that night , (MARKHAM-E2-P1,2,126.229)

the next morning stirre it , and all the rest of the meale wel together
, (MARKHAM-E2-P1,2,126.230)

and with a little more warme <P_2,127> water , barme , and salt to
season it with , bring it to a perfect leauen , stiffe , and firme ,
(MARKHAM-E2-P1,2,127.231)

then kneade it , (MARKHAM-E2-P1,2,127.232)

breake it , (MARKHAM-E2-P1,2,127.233)

and tread it , as was beforesaid in the manchets ,
(MARKHAM-E2-P1,2,127.234)

and so mould it vp in reasonable bigge loues ,
(MARKHAM-E2-P1,2,127.235)

and then bake it with an indifferent good heat :
(MARKHAM-E2-P1,2,127.236)

and thus according to these two examples before shewed , you may bake
any bread leauend or vnleauen'd whatsoeuer whether it be simple corne ,
as Wheate or Rie of it selfe , or compound graine as wheat and rie , or
wheat , rie and barley , or rie and barley , or anie other mixt white
corne ; (MARKHAM-E2-P1,2,127.237)

only because Rie is a little stronger graine then wheate , it shall bee
good for you to put to your water a little hotter then you did
{COM:to_your_water} to your wheate . (MARKHAM-E2-P1,2,127.238)

For your browne bread , or bread for your hinde seruants which is the
coursest bread for mans vse , you shall take of barly two bushels , of
pease two pecks , of wheat or rie a pecke , a peck of mault ;
(MARKHAM-E2-P1,2,127.239)

these you shall grind altogether and dress it thorough a meale flue ,
(MARKHAM-E2-P1,2,127.240)

then putting it into a sower trough set liquor on the fire ,
(MARKHAM-E2-P1,2,127.241)

and when it boils let one put on the water , and another with a
mash-rudder stir some of the flower with it after it hath been seasoned
with salt (MARKHAM-E2-P1,2,127.242)

and so let it be till the next day , (MARKHAM-E2-P1,2,127.243)

and then putting to the rest of the flower , worke it vp into a stiffe
leauen , (MARKHAM-E2-P1,2,127.244)

then mould it (MARKHAM-E2-P1,2,127.245)

and bake it into great loaues with a verie strong heate :
(MARKHAM-E2-P1,2,127.246)

now if your trough be not sower enough to sower your leaven , then you
shall either-2 let it lie longer in the trough or else take the helpe
of a sower leauen with your boiling water : (MARKHAM-E2-P1,2,127.247)

for you must vnderstand that the hotter your liquour is , the lesse
will the smell or ranknesse of the pease be receiued .
(MARKHAM-E2-P1,2,127.248)

And thus much for the baking of anie kinde of bread , which our <font>
English Hus-wife </font> shall haue occasion to vse for the maintenance
of her family . (MARKHAM-E2-P1,2,127.249)

As for the generall obseruations to be respected in the Brew-house or
Bake-house they be these : (MARKHAM-E2-P1,2,127.250)

first that your Brew-house be seated in so conuenient a part of the
house <P_2,128> that the smoke may not annoy your other more priuate
roomes , (MARKHAM-E2-P1,2,128.251)

then that your furnace be made close and hollow for sauing fewell , and
with a vent for the passage of smoake least it taint your liquour ;
(MARKHAM-E2-P1,2,128.252)

then that you preferre a copper before a lead ,
(MARKHAM-E2-P1,2,128.253)

next that your Mash-fat be euer neerest to your leade , your cooler
nearest your Mash-fat , and your Guilfat vnder your cooler , &
adioining to them all seueral clean tubs to reciue your Worts &
Liquours : (MARKHAM-E2-P1,2,128.254)

then in your Bake-house you shall haue a faire boulting house with
large Pipes to boulte meale in , faire troughes to lay leauen in and
sweet safes to receiue your branne , (MARKHAM-E2-P1,2,128.255)

you shall haue boulters , searses , raunges and meal siues of all sorts
both fine and course , (MARKHAM-E2-P1,2,128.256)

you shal haue faire tables to mould on , large ouens to bake in
(MARKHAM-E2-P1,2,128.257)

the soales thereof rather of one or two intire stones then of many
brickes (MARKHAM-E2-P1,2,128.258)

and the mouth made narrow , square and easie to be close couered ;
(MARKHAM-E2-P1,2,128.259)

as for your peeles , cole-rakes , mankins and such like , though they
be necessary yet they are of such general vse they need no further
relation . (MARKHAM-E2-P1,2,128.260)

And thus much for a full satisfaction to all the Husbands and Huswiues
of this kingdome touching Brewing , Baking , and all what else
appertaineth to either of their offices . (MARKHAM-E2-P1,2,128.261)

<font> Finis </font> . (MARKHAM-E2-P1,2,128.262)