Heat ½ garnets, or 6 glasses, honey until it darkens slightly. Skim, set aside, and gradually stir in ¾ glass spirits, taking care that the honey does not burst into flame. Sprinkle on ¾ glass boiled, finely chopped bitter orange peel, ½ lot each cloves, ginger, and allspice, and 1 lot each anise and fennel.** Mix and immediately pour the hot, almost boiling honey into 9 glasses of rye flour, finely sieved and lightly roasted. Stir briskly with a spatula for a long time until the mixture begins to whiten, a process that will take at least 2 hours. Distribute the dough among shallow paper casings, not filling them completely, and each time dipping your hands in beer boiled with honey before touching the dough. Paint the tops of the cakes with the same beer and honey mixture, set the paper casings on a baking sheet for the dough to rise slightly, stud the tops with almonds and pieces of candied citrus peel, and pop into the oven after baking bread. After they have finished baking, store them in a cold place to prevent them from drying out too much.