A Receipt to make Metheglin as it is made at Liege , Communicated by Mr. Masillon .

TAke one Measure of Honey , and three Measures of Water , and let it boil till one measure be boiled away , so that there be left three measures in all ; as for Example , take to one Pot of Honey , three Pots of Water , and let it boil so long , till it come to three Pots . During which time you must Skim it very well as soon as any scum riseth ; which you are to continue till there rise no scum more . You may , if you please , put to it some spice , to wit , Cloves and Ginger ; the quantity of which is to be proportioned according as you will have your Meath , strong , or weak . But this you do before it begin to boil . There are some that put either Yeast of Beer , or Leaven of bread into it , to make it work . But this is not necessary at all ; and much less to set it into the Sun ▪ Mr. Masillon doth neither the one nor the other . Afterwards for to Tun it , you must let it grow Luke-warm , for to advance it . And if you do intend to keep your Meathe a long time , you may put into it some ●opps on this fashion . Take to every Barrel of Meathe a Pound of Hops without leaves , that is , of Ordinary Hops used for Beer , but well cleansed , taking only the Flowers , without the Green-leaves and stalks . Boil this pound of Hops in a Pot and half of fair water , till 〈◊〉 come to one Pot , and this quantity is sufficient for a Barrel of Meathe . A Barrel at Liege holdeth ninety Pots , and a Pot is as much as a Wine quart in England . ( I have since been informed from Liege , that a Pot of that Countrey holdeth 48 O●nces of Apothecary's measure : which I judge to be a Pottle according to London measure , or two Wine-quarts . ) When you Tun your Meath , you must not fill your Barrel by half a foot , that so it may have room to work . Then let it stand six weeks slightly stopped ; which being expired , if the Meath do not work , stop it up very close . Yet must you not fill up the Barrel to the very brim . After six Months you draw off the clear into another Barrel , or strong Bottles , leaving the dregs , and filling up your new Barrel , or Bottels , and stopping it or them very close .

The Meath that is made this way , ( Viz. In the Spring , in the Month of April or May , which is the proper time for making of it , ) will keep many a year .

White Metheglin of my Lady Hungerford : which is exceedingly praised .

Take your Honey , and mix it with fair water , until the Honey be quite dissolved . If it will bear an Egge to be above the liquor , the breadth of a groat , it is strong enough ▪ if not , put more Honey to it , till it be so strong ; Then boil it , till it be clearly and well skimed ; Then put in one good hand●ul of Strawberry-leaves , and half a handful of violet leaves ; and half as much Sorrel : a Douzen tops of Rosemary ; four or five tops of Baulme-leaves : a handful of Harts-tongue , and a handful of Liver-worth ; a little Thyme , and a little Red-sage ; Let it boil about an hour ; then put it into a Woodden Vessel , where let it stand , till it be quite cold ; Then put it into the Barrel ; Then take half an Ounce of Cloves , as much Nutmeg ; four or five Races of Ginger ; bruise it , and put it into a fine bag , with a stone to make it sink , that it may hang below the middle : Then stop it very close .

The Herbs and Spices are in proportion for six Gallons .

Since my Lady Hungerford sent me this Receipt , she sent me word , that she now useth ( and liketh better ) to make the Decoction of Herbs before you put the Honey to it . This Proportion of Herbs is to make six Gallons of Decoction , so that you may take eight or nine Gallons of water . When you have drawn out in●o your water , all the vertue of the He●bs , throw them away , and take the clear Decoction ( leaving the sett●ings ) and when it is Lukewarm , Dissolve your proportion of Honey in it . After it is well dissolved and laved with strong Arms or woodden Instruments , like Battle-doors or Scoops , boil it gently , till you have taken away all the scum ; then make an end of well boyling it , about an hour in all . Then pour it into a wooden vessel , and let it stand till it be cold . Then pour the clear through a Sieve of hair , ceasing pouring when you come to the ●oul thick settling . Tun the clear into your vessel , ( without Barm ) and stop it up close , with the Spices in it , till you perceive by the hissing that it begins to work . Then give it some little vent , else the Barrel would break . When it is at the end of the working , stop it up close . She useth to make it at the end of Summer , when she takes up her Honey , and begins to drink it in Lent . But it will be better if you defer piercing it till next Winter . When part of the Barrel is drunk , she botteleth the rest , which maketh it quicker and better . You clear the Decoction from the Herbs by a Hair-sieve .

Some Notes about Honey .

The Honey of dry open Countries , where there is much Wild-thyme , Rosemary , and Flowers , is best . It is of three sorts , Virgin-honey , Life-honey , and Stock-honey . The first is the best . The Life-honey next . The Virgin●honey is of Bees , that swarmed the Spring before , and are taken up in Autumn ; and is made best by chusing the Whi●est combs of the Hive , and then letting the Honey run out of them lying upon a Sieve without pressing it , or breaking of the Combs . The Life-honey is of the same Combs broken after the Virgin-honey is run from it ; The Merchants of Honey do use to mingle all the ●orts together . The first of a Swarm is called Virgin-honey . That of the next year , after the Swarm was hatched , is Life-honey . And ever after , it is Honey of Old-stocks . Honey that is forced out of the Combs , will always taste of Wax . Hampshire Honey is most esteemed at London . About Bisleter there is excellent good . Some account Norfolk honey the best .

Mr. Corsellises Antwerp Meath .

To make good Meath , good White and thick Marsilian or Provence-honey is best ; and of that , to four Holland Pints ( the Holland Pint is very little bigger then the English Wine-pint : ) of Water , you must put two pound of Honey ; The Honey must be stirred in Water , till it be all melted ; If it be stirred about in warm water , it will melt so much the sooner .

When all is dissolved , it must be so strong that an Egge may swim in it with the end upwards . And if it be too sweet or too strong , because there is too much Honey ; then you must put more water to it ; yet so , that , as above , an Hens Egge may swim with the point upwards : And then that newly added water must be likewise well stirred about , so that it may be mingled all alike . If the Eggs sink ( which is a token that there is not honey enough ) then you must put more Honey to it , and stir about , till it be all dissolved , and the Eggs swim , as abovesaid . This being done , it must be hanged over the fire , and as it beginneth to seeth , the scum , that doth arise upon it , both before and after , must be clean skimed off . When it is first set upon the fire , you must measure it first with a stick , how deep the Kettel is , or how much Liquor there be in it ; and then it must boil so long , till one third part of it be boiled away . When it is thus boiled , it must be poured out into a Cooler , or open vessel , before it be tunned in the Barrel ; but the Bung-hole must be left open , that it may have vent . A vessel , which hath served for Sack is best .

To make excellent Meathe .

To every quart of Honey , take four quarts of water . Put your water in a clean Kettle o●er the fire , and with a stick take the just measure , how high the water cometh , making a notch , where the superficies toucheth the stick . As soon as the water is warm , put in your Honey , and let it boil , skiming it always , till it be very clean ; Then put to every Gallon of water , one pound of the best Blew-raisins of the Sun , first clean picked from the stalks , and clean washed . Let them remain in the boiling Liquor , till they be throughly swollen and soft ; Then take them out , and put them into a Hair-bag , and strain all the juice and pulp and substance from them in an Apothecaries Press ; which put back into your liquor , and let it boil , till it be consumed just to the notch you took at first , for the measure of your water alone . Then let your Liquor run through a Hair-strainer into an empty Woodden-fat , which must stand endwise , with the head of the upper-end out ; and there let it remain till the next day , that the liquor be quite cold . Then Tun it up into a good Barrel , not filled quite full , but within three or four fingers breadth ; ( where Sack hath been , is the best ) and let the bung remain open for six weeks with a double bolter-cloth lying upon it , to keep out any foulness from falling in . Then stop it up close , and drink not of it till after nine months .

This Meathe is singularly good for a Consumption , Stone , Gravel , Weak-sight , and many more things . A Chief Burgomaster of Antwerpe , used for many years to drink no other drink but this ; at Meals and all times , even for pledging of healths . And though He were an old man , he was of an extraordinary vigor every way , and had every year a Child , had always a great appetite , and good digestion ; and yet was not fa● .

A weaker , but very pleasant , Meathe .

To every quart of Honey take six of water ; boil it till ⅓ be consumed , skiming it well all the while . Then pour it into an open Fat , and let it cool . When the heat is well slakened , break into a Bowl-full of this warm Liquor , a New-laid-egge , beating the yolk and white well with it ; then put it into the Fat to all the rest of the Liquor , and stir it well together , and it will become very clear . Then pour it into a fit very clean Barrel , and put to it some Mother of Wine , that is in it's best fermentation or working , and this will make the Liquor work also . This will be ready to drink in three or four Months , or sooner .

An Excellent white Meathe .

Take one Gallon of Honey , and four of water ; Boil and scum them till there rise no more scum ; then put in your Spice a little bruised , which is most of Cinnamon , a little Ginger , a little Mace , and a very little Cloves . Boil it with the Spice in it , till it bear an Egge . Then take it from the fire , and let it Cool in a Woodden vessel , till it be but lukewarm ; which this quantity will be in four or five or six hours . Then put into it a hot ●ost of Whitebread , spread over on both sides , pretty thick with fresh barm ; that will make it presently work . Let it work twelve hours , close covered with Cloves . Then Tun it into a Runlet wherein Sack hath been , that is somewhat too big for that quantity of Liquor ; for example , that it fill it not by a Gallon ; You may then put a little Limon-pill in with it . After it hath remained in the vessel a week or ten days , draw it into Bottles . You may begin to drink it after two or three Months : But it will be better after a year . It will be very Spritely and quick and pleasant and pure white .

A Receipt to make a Tun of Metheglin .

Take two handfuls of Dock ( aliàs wild Car●ot ) a reasonable burthen of Saxifrage , Wild-sage , Blew-button , Scabious , Bettony , Agrimony , Wild-marjoram , of each a reasonable burthen ; Wild●thyme a Peck , Roots and all . All these are to be gathered in the fields , between the two Lady days in Harvest . The Garden-herbs are these ; Bay-leaves , and Rosemary , of each two handfuls ; A Sieveful of Avens , and as much Violet-leaves : A handful of Sage ; three handfuls of Sweet-Marjoram . Three Roots of young Borrage , leaves and all , that hath not born seed ; Two handfuls of Parsley-roots , and all that hath not born Seed . Two Roots of Elecampane that have not seeded : Two handfuls of Fennel that hath not seeded : A peck of Thyme ; wash and pick all your herbs from filth and grass : Then put your field herbs first into the bottom of a clean Furnace , and lay all your Garden-herbs thereon ; then fill your Furnace with clean water , letting your herbs seeth , till they be so tender , that you may easily slip off the skin of your Field-herbs , and that you may break the roots of your Garden-herbs between your Fingers . Then lade forth your Liquor , and set it a cooling . Then fill your Furnace again with clean water to these Herbs , and let them boil a quarter of an hour . Then put it to your first Liquor , filling the Furnace , until you have sufficient to fill your Tun. Then as your Liquor begins to cool , and is almost cold , set your servants to temper Honey and wax in it , Combs and all , and let them temper it well together , breaking the Combes very small ; let their hands and nails be very clean ; and when you have tempered it very well together , cleanse it through a cleansing sieve into another clean vessel ; The more Honey you have in your Liquor , the stronger it will be . Therefore to know , when it is strong enough , take two New-laid-eggs , when you begin to cleanse , and put them in whole into the bottome of your cleansed Liquor ; And if it be strong enough , it will cause the Egge to ascend upward , and to be on the top as broad as six-pence ; if they do not swim on the top ; put more .

The Countess of Bulling brook's white Metheglin .

Take eight Gallons of Conduit-water , and boil it very well ; then put as much Honey in it , as will bear an Egge , and stir it well together . Then set it upon the fire , and put in the whites of four Eggs to clarifie it ; And as the scum riseth , take it off clean : Then put in a pretty quantity of Rosemary , and let it boil , till it tasteth a little of it : Then with a Scummer take out the Rosemary , as fast as you can , and let it boil half a quarter of an hour ; put it into earthen pans to cool ; next morning put it into a barrel , and put into it a little barm , and an Ounce of Ginger scraped and sl●ced ; And let it stand a Month or six Weeks . Then bottle it up close ; you must be sure not to let it stand at all in Brass .

Mr. Webbes Meath .

Master Webbe , who maketh the Kings Meathe , ordereth it thus . Take as much of Hyde-park water as will make a Hogshead of Meathe-Boil in it about two Ounces of the best Hopp's for about half an hour . By that time , the water will have drawn out the Strength of the Hopp's . Then skim them clean off , and all the froth , or whatever riseth of the water . Then dissolve in it warm , about one part of Honey to six of water : Lave and beat it , till all the Honey be perfectly dissolved ; Then boil it , beginn●ng gently , till all the scum be risen , and scummed away . It must boil in all about two hours . Half an hour , before you end your boiling , put into it some Rosemary-tops , Thyme , Sweet-mar-jorame , one Sprig of Minth , in all about half a handful , and as much Sweet-bryar-leaves as all these ; in all , about a handful of herbs , and two Ounces of sliced Ginger , and one Ounce of bruised Cinamon . He did use to put in a few Cloves and Mace ; But the King did not care for them . Let all these boil about half an hour , then scum them cl●an away ; and presently let the Liquor run through a strainer-cloth into a Kiver of wood , to cool and settle . When you see it is very clear and settled , lade out the Liquor into another Kiver , carefully , not to raise the settlings from the bottom . As soon as you see any dregs begin to rise , stay your hand , and let it remain unstirred , till all be settled down . Then lade out the Liquor again , as before ; and if need be , change it again into another Kiver : all wh●ch is done to the end no dregs may go along with the Liquor in tunning it into the vessel . When it is cold and perfect clear , tun it into a Cask , that hath been used for Sack , and stop it up close , having an eye to give it a little vent , if it should work . If it cast out any foul Liquor in working , fill it up always presently with some of the same liquor , that you have kept in bottles for that end . When it hath wrought , and is well settled ( which may be in about two months or ten weeks ) draw it into Glass-bottles , as long as it comes clear ; and it will be ready to drink in a Month or two : but will keep much longer , if you have occasion : and no dregs will be in the bottom of the bottle .

He since told me , that to this Proportion of Honey and water , to make a Hogshead of Meathe , you should boil half a pound of Hopps in the water , and two good handfuls of Herbs ; and six Ounces of Spice of all sorts : All which will be mellowed and rotted away quite , ( as well as the lushiousness of the Honey ) in the space of a year or two . For this is to be kept so long before it be drunk .

If you would have it sooner ready to drink , you may work it with a little yeast , when it is almost cold in the Kiver : and Tun it up as soon as it begins to work , doing afterwards as is said before ; but leaving a little vent to purge by , till it have done working . Or in stead of yeast , you may take the yolks of four New-laid-eggs , and almost half a pint of fine Wheat-flower , and some of the Liquor you have made : beat them well together , then put them to the Liquor in the Cask , and stop it up close , till you see it needful , to give it a little vent .

Note , that yeast of good Beer , is better then that of Ale .

The first of Septemb. 1663. Mr. Webb came to my House to make some for Me. He took fourty three Gallons of water , and fourty two pounds of Norfolk honey . As soon as the water boiled , He put into it a slight handful of Hops ; which after it had boiled a little above a quarter of an hour , he skimed off ; then put in the honey to the boyling water , and presently a whi●e scum rose , which he skimed off still as it rose ; which skiming was ended in little above a quarter of an hour more . Then He put in his herbs and spices , which were these : Rose-mary , Thyme , Winter-savory , Sweet-marjoram , Sweet-bryar-leaves , seven or eight little Parsley●roots : There was most of the Savoury , and least of the Eglantine , three Ounces of Ginger , one Ounce and a half of Cinnamon , five Nutmegs ( half an Ounce of Cloves he would have added , but did not , ) And these boiled an hour and a quarter longer ; in all from the first beginning to boil , somewhat less then two hours : Then he presently laded it out of the Copper into Coolers , letting it run through a Hair-sieve : And set the Coolers shelving ( tilted up ) that the Liquor might afterwards run the more quietly out of them . After the Liquor had stood so about two hours , he poured or laded out of some of the Coolers very gently , that the dregs might not rise , into other Coolers . And about a pint of very thick dregs remained last in the bottom of every Cooler . That which ran out , was very clear : After two hours more settling , ( in a shelving situation , ) He poured it out again into other Coolers ; and then very little dregs ( or scarce any in some of the Coolers ) did remain . When the Liquor was even almost cold , He took the yolks of three New-laid-eggs , a spoonful of fine white flower , and about half a pint of new fresh barm of good strong Beer ( you must have care that your barm be very white and clean , not sullied and foul , as is usual among slovenly Brewers in London ) Beat this very well together , with a little of the Liquor in a skiming dish , till you see it well incorporated , and that it beginneth to work . Then put it to a pailful ( of about two Gallons and a half ) of the Liquor , and mingle it well therewith . Then leave the skiming dish reversed floating in the middle of the Liquor , and so the yest will work up into and under the hollow of the dish , and grow out round about the sides without . He left this well and thick covered all night , from about eleven a clock at night ; And the next morning , finding it had wrought very well , He mingled what was in the Pail with the whole proportion of the Liquor , and so Tunned it up into a Sack-cask . I am not satisfied , whether he did not put a spoonful of fine white good Mustard into his Barm , before he brought it hither , ( for he took a pretext to look out some pure clean white barm ) but he protested , there was nothing mingled with the barm , yet I am in doubt . He confessed to me that in making of Sider , He put 's in half as much Mustard as Barm ; but never in Meathe . The fourth of September in the morning , he Bottled up into Q●art-bottles the two lesser Rundlets of this Meathe ( for he did Tun the whole quantity into one large Rundlet , and two little ones ) whereof the one contained thirty Bottles ; and the other , twenty two . There remained but little settling or dregs in the Bottom's of the Barrels , but some there was . The Bottles were set into a Cool Cellar , and He said they would be ready to drink in three weeks ▪ The Proportion of Herbs and Spices is this ; That there be so much as to drown the luscious sweetness of the Honey ; but not so much as to taste of herbs or spice , when you drink the Meathe . But that the sweetness of the honey may kill their taste : And so the Meathe have a pleasant taste , but not of herbs , nor spice , nor honey . And therefore you put more or less according to the time you will drink it in . For a great deal will be mellowed away in a year , that would be ungratefully strong in three months . And the honey that will make it keep a year or two , will require triple proportion of spice and herbs . He commends Parsley-roots to be in greatest quantity , boiled whole , if young ; but quartered and pithed , if great and old .

My own Considerations for making of Meathe .

Boil what quantity of Spring-water you please , three or four walms , and then let it settle twenty four hours , and pour the clear from the settling . Take sixteen Gallons of the clear , and boil in it ten handfuls of Eglantine-leaves , five of Liverwort , five of Sca●io●s , four of Baulm , four of Rosemary ; two of Bayleaves ; one of Thyme , and one of Sweet-marjoram , and five Eringo-roots splirted . When the water hath drawn out the vertue of the herbs ( which it will do in half an hours boiling , ) let it run through a strainer or sieve , and let it settle so , that you may pour the clear from the Dregs . To every three Gallons of the Clear , take one of Honey , and with clean Arms stripped up , lade it for two or three hours , to dissolve the honey in the water ; lade it twice or thrice that day . The next day boil it very gently to make the scum rise , and scum it all the while , and now and then pour to it a ladle full of cold water , which will make the scum rise more : when it is very clear from scum , you may boil it the more strongly , till it bear an Egge very high , that the breadth of a groat be out of the water , and that it boil high with great walms in the middle of the Kettle : which boiling with great Bubbles in the middle is a sign it is boiled to it's height . Then let it cool till it be Lukewarm , at which time put some Ale-yest into it , to make it work , as you would do Ale . And then put it up into a fit Barrel first seasoned with some good sweet White-wine ( as Canary-sack ) and keep the bung open , till it have done working , filling it up with some such honey-drink warmed , as you find it sink down by working over . When it hath almost done working , put into it a bag of thin stuff ( such as Bakers use to bolt in ) fa●tned by a Cord at the bung , containing two parts of Ginger-sliced , and one apiece of Cinamon , Cloves and Nutmegs , with a Pebble-stone in it to make it sink ; And stop it up close for six Months or a year , and then you may draw it into Bottles . If you like Cardamom-seeds , you may adde some of them to the spices . Some do like Mint exceedingly to be added to the other herbs . Where no yeast is to be had , The Liquor will work if you set it some days in the hot Sun ( with a cover , like the roof of a house over it , to keep wet out , if it chance to rain ) but then you must have great care , to fill it up , as it consumeth , and to stop it close a little before it hath done working , and to set it then presently in a Cool Cellar . I am told that the Leaven of bread will make it work as well as yest , but I have not tryed it . If you will not have it so strong , it will be much sooner ready to drink ; As if you take six parts of water to one of Honey . Some do like the drink better without either herbs or spices , and it will be much the whiter . If you will have it stronger , put but Gallons and a half of water to one of honey .

You may use what Herbs or Roots you please , either for their tast or vertue , after the manner here set down .

If you make it work with yeast , you must have great care , to draw it into bottles soon after it hath done working , as after a fort●ight or three weeks . For that will make it soon grow stale , and it will thence grow sower and dead before you are aware . But if 〈◊〉 work ●ingly of it self , and by help of the Sun without admixtion of either Leaven or Yeast , it may be kept long in the Barrel , so it be filled up to the top , and kept very close stopp'd .

I conceive it will be exceeding good thus : when you have a strong Honey-liquor of three parts of water to one of Honey , well-boiled and scummed , put into it Lukewarm , or better ( as soon as you take it from the fire ) some Clove-gilly-flowers , first wiped , and all the whites clipped off , one good handful or two to every Gallon of Liquor . Let these infuse 30 or 40 hours . Then strain it from the flowers , and either work it with yeast , or set it in the Sun to work ; when it hath almost done working , put into it a bag of like G●lly-flowers ( and if they are ●●ly dried , I think they are the better ) hanging it in at the bung . And if you will put into it some spirit of wine , that hath drawn a high T●ncture from Clove-gilly flowers ( dried , I conceive is best ) and some other that h●th done the like from flowers and tops o● Rosemary , and some that hath done the like from Cinnamon and Ginger , I believe it will be much the nobler , and last the longer .

I conceive , that bitter and strong herbs , as Rosemary , Bayes , Sweet-majoram , Thyme , and the like , do conserve Meathe the better and longer , being as it were in stead of hops . But neither must they , no more then Clove-gilly-flowers be too much boiled : For the Volatil pure Spirit flies away very quickly . Therefore rather in●use them . Beware of in●using Gilly-flower in ●ny vessel of Metal , ( excepting silver : ) For all Metals will spoil and dead their colour . Glased earth is best .

Sack with Clove-gilly flowers .

If you will make a Cordial Liquor of Sack with Clove-gillyflowers , you must do thus . Prepare your Gillyflowers , as is said before , and put them into great double glass-bottles , that hold two gallons a piece , or more ; and put to every gallon of Sack , a good half pound of the wiped and cut flowers , pu●ting in the flowers first , and then the Sack upon them . Stop the glasses exceeding close , and set them in a temperate Cellar . Let them stand so , till you see that the Sack hath drawn out all the principal tincture from them , and that the flowers begin to look palish ; ( with an eye of pale , or faint in Colour ) Then pour the Sack from them , and throw away the exhausted flowers , or distil a spirit from them ; For if you let them remain longer in the Sack , they will give an earthy tast to them . You may then put the tincted Sack into fit bottles for your use , stopping them very close . But if the season of the flowers be not yet past , your Sack will be better , if you put it upon new flowers , which I conceive will not be the worse , but peradventure the better , if they be a little dried in the shade . If you drink a Glass or two of this sack at a meal , you will find it a great Cordial .

Upon better consideration ; I conceive the best way of making Hydrom●l with Clove-gilly-flowers , is thus : Boil your simple Liquor to it's full height ( with three parts of water to one of Honey , ) take a small parcel out , to make a strong infusion of flowers , pouring it boyl●ng hot upon the flowers in earthen vessels . If you have great quantity , as six to one , of Liquor , you will easily draw out the tincture in fourteen or sixteen hours infusion ; otherwise you may quicken your liquor with a parcel of Sack . In the mean time make the great quantity of Liquor work with yest . When it hath almost done fermenting , but not quite , put the infusion to it warm , and let it ferment more if it will . When that is almost done , put to it a bag with flowers to hang in the bung .

I conceive that Hydromel made with Juniper-berries ( first broken and bruised ) boiled in it , is very good . Adde also to it Rosemary and Bayleaves .

Upon tryal of several ways , I conclude ( as things yet appear to me ) that to keep Meath long , it must not be fermented with yest ( unless you put Hops to it ) but put it in the barrel , and let it ferment of it self , keeping a thick plate of lead upon the bung , to lie close upon it , yet so that the working of the Liquor may raise it , to purge out the foulness , and have always some new made plain Liquor , to fill it up as it sinks , warm whiles it works : but cold during three or four month's after . Then stop the bung exceeding close . And when you will make your Mead with Cherries or Morello-Cherries , or Raspes , or Bilberries , or Black-cherries , put their juyce to the Liquor when you tun it , without ever boiling it therein ; about one quart of juyce to every three or four gallons of Liquor . You may squeese out the clear juyce , and mingle it with the Liquor , and hang the Magma in a bag in the bung . I think it is best to break the stones of the Cherries , before you put their Magma into the bag .

Since I conceive , that Clove-gilly-flowers must never be boiled in the Liquor : that evaporateth their Spirits , which are very volatile : But make a strong infusion of them , and besides hang a Bag of them in the bung . I conceive that it is good to make the Liquor pretty strong ( not too much , but so as the taste may be gratefull ) of some strong herbs , as Rosemary , Bay-leaves , Sweet-marjoram , Thyme , Broad-thyme , and the like . For they preserve the drink , and make it better for the stomack and head . Sanding in the Sun is the best way of Fermentation , when the drink is strong . The Root of Angelica or Elecampane , or Eringo , or Orris , may be good and pleasant , to be boiled in the Liquor . Raspes and Cherries and Bilberies are never to be boiled , but their juyce put into the Liquor , when it is tunning . U●e onely Morello-Cherries ( I think ) for pleasure , and black ones for health . I conceive it best to use very little spice of any kind in Meathes .

Metheglin composed by My self out of sundry Receipts .

In sixty Gallons of water , boil ten handfuls of Sweet-bryar-leaves ; Eyebright , Liverwort , Agrimony , Scabious , Balme , Wood-bettony , Straw-berry-leaves , Burnet , of each four handfuls ; of Rosemary three handfuls ; of Minth , Angelica , Bayes and Wild-thyme , Sweet-Marjoram , of each two handfuls : Six Eringo-roots . When the water hath taken out the vertue of the herbs and roots , let it settle , and the next day pour off the clear , and in every three Gallons of it boil one of honey , scumming it well , and putting in a little cold water now and then to make the scum rise , as also some whites of Eggs. When it is clear scummed , take it off , and let it cool ; then work it with Ale-yest ; tun it up , and hang in it a bag , with Ginger , Cinamom , Cloves and Cardamom . And as it worketh over , put in some strong honey-drink warmed . When it works no more , stop it up close .

In twenty Gallons of water boil Sweet-bryar-leaves , Eye-bright , Rosemary , Bayes , Clove-gilly-flowers of each five handfuls , and four Eringo-roots . To every two gallons and a half of this decoction , put one gallon of honey ; boil it , &c. When it is tunned up , hang in it a bag containing five handfuls of Clove-gilly-flowers , and sufficient quantity of the spices above .

In both these Receipts , the quantity of the herbs is too great . The strong herbs preserve the drink , and make it nobler . Use Marjoram and Thyme in little quantity in all .

My Lady Gowers white Meathe used at Salisbury .

Take to four Gallons of water , one Gallon of Virgin-honey ; let the water be warn before you put in the honey ; and then put in the whites of 3 or 4 Eggs well beaten , to make the scum rise . When the honey is throughly melted and ready to boil , put in an Egge with the shell softly ; and when the Egge riseth above the water , to the bigness of a groat in sight , it is strong enough of the honey . The Egge will quickly be hard , and so will not rise ; Therefore you must put in another , if the first do not rise to your sight ; you must put in more water and honey proportionable to the first , because of wasting away in the boiling . It must boil near an hour . You may , if you please , boil in it , a little bundle of Rosemary , Sweet-marjoram , and Thyme ; and when it ta●teth to your liking , take it forth again . Many do put Sweet-bryar berries in it , which is held very good . When your Meath is boiled enough take it off the fire , and put it into a Kive ; when it is blood-warm , put in some Ale-barm , to make it work , and cover it close with a blancket in the working . The next morning tun it up , and if you please put in a bag with a little Ginger and a little Nutmeg bruised ; and when it hath done working , stop it up close for a Moneth , and then Bottle it .

Sir Thomas Gower's Metheglin for health .

First boil the water and scum it ; Then to 12 Gallons put 6 handfuls of Sweet-bryar-leaves , of Sweet-marjoram , Rosemary , Thyme , of each one a handful : Flowers of Marigold , Borrage , Bugloss , Sage , each two handfuls . Boil all together very gently , till a third waste . To eight Gallons of this put two Gallons of pure honey , and boil them till the Liquor bear an Egge , the breadth of threepence or a Groat , together with such spices as you like ( bruised , but not beaten ) an ounce of all is sufficient .

You must observe carefully . 1. Before you set the Liquor to boil , to cause a lusty Servant ( his Arms well washed ) to mix the honey and water together , labouring it with his hands at least an hour without intermission . 2. That when it begins to boil fast , you take away part of the fire , so as it may boil slowly , and the scum and dross go all to one side , the other remaining clear . When you take it off , let none of the Liquor go away with the dross . 3. When you take it from the fire , let it settle well , before it be tunned into the vessel , wherein you mean to keep it : and when it comes near the bottom , let it be taken carefully from the sediment , with a thin Dish , so as nothing be put into the vessel , but what is clear . 4. Stop it very close ( when it is set in the place , where it must remain ) cover it with a cloth , upon which some handfuls of Bay-salt and Salpeter is laid , and over that lay clay , and a Turf . 5. Put into it , when you stop it , some New-laid-eggs in number proportionable to the bigness of the vessel , Shell's unbroken . Six Eggs to about sixteen Gallons . The whole Egg-shell and all will be entirely consumed .