Cock Ale

Take five gallons of ale, and a large cock, the older the better. Parboil the cock, flay him, and stamp him in a stone mortar till his bones are broken (you must craw and gut him when you flay him), then put the cock into one quart of sack, and put to it one and one-half pounds of raisins and a few cloves. Put all these into a canvas bag, and a little before you find the ale has done working, put the ale and bag together into a vessel. In a week or nine days’ time bottle it up; fill the bottle but just above the neck, and give it the same time to ripen as other ale.