FARE-WELL

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 hopps 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 it 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 Ounces 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 Ba

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 skimmed; Then put in one good handful 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 into your water, all the vertue of the Herbs, throw them away, and take the clear Decoction (leaving the settlings) 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 foul 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 Whitest 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 sorts 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 over 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 fat.

A WEAKER, BUT VERY PLEASANT, MEATHE

To every quart of Honey take six of water; boil it till 1/3 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 tost of White-bread, 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 (_alias_ wild Carrot) 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 clear 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 b

THE COUNTESS OF BULLINGBROOK'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 sliced; 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, beginning 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-marjorame, 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 clean 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 which 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-bo

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 white 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 s

MY OWN CONSIDERATIONS FOR MAKING OF MEATHE

Boil what quantity of Spring-water you please, three or four walms, and then let it set the 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 Scabious, four of Baulm, four of Rosemary; two of Bay-leaves; one of Thyme, and one of Sweet-marjoram, and five Eringo-roots splitted. 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) fastened 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 Cardamon-seeds

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 fortnight 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 it work singly of itself, 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 Gilly-flowers (and if they are duly 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 Tincture from Clove-gilly-flowers (dried I conceive is best) and some other that hath done the like from flowers and tops of 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-marjoram, 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 than Clove-gilly-flowers, be too much boiled: For the Volatil pure Spirit flies away very quickly. Therefore rather infuse them. Beware of infusing Gillyflower in any 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-gilly-flowers, you must do thus. Prepare your Gilly-flowers, 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, putting 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 Hydromel with Clove-gilly-flowers, is thus: Boil your simple Liquor to its 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 boyling 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 Bay-leaves.

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. Standing 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. Use 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; Eye-bright, Liverwort, Agrimony, Scabious, Balme, Wood-bettony, Strawberry-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 it in 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 COWERS WHITE MEATHE USED AT SALISBURY

Take to four Gallons of water, one Gallon of Virgin-honey; let the water be warm 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 tasteth 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 Kiver; 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.

METHEGLIN FOR TASTE AND COLOUR

Must be boiled as the other, if you intend to keep it above half a year; but less according to the time, wherein you mean to use it. You must put in no Herbs, to avoid bitterness and discolouring; and the proportion of water and honey more or less, as you would drink it sooner or later; (as a Gallon of honey to 4, 5, or 6 of water.) If to be weak, and to be soon drunk, you must when it is tunned, put in a Tost of bread (hard tosted) upon which half a score drops of Spirit of yest or barm is dropped; for want of it, spread it with purest barm beaten with a few drops of Oyl of Cinnamon. If you intend to give it the taste of Raspes, then adde more barm, to make it work well, and during that time of working, put in your Raspes (or their Syrup) but the fruit gives a delicate Colour, and Syrup a duller Tincture. Drink not that made after the first manner, till six moneths, and it will endure drawing better then wine; but Bottleled, it is more spirited then any drink.

The Spirit of Barm is made by putting store of water to the barm; then distill the Spirit, as you do other Spirits; At last an oyl will come, which is not for this use.

Sir Thomas Gower maketh his ordinary drink thus: Make very small well Brewed Ale. To eight Gallons of this put one Gallon of honey; when it is well dissolved and clarified, tun up the Liquor, making it work in due manner with barm. When it hath done working, stop it up close, and in three months it will be fit to drink.

He makes Metheglin thus. Make a good Decoct of Eglantine-leaves, Cowslip flowers, a little Sweet-marjoram, and some Rosemary and Bay-leaves, Betony, and Scabious, and a little Thyme. After the sediment hath settled, put 1/3 or 1/4 or 1/5 or 1/6 part of honey, (according as you would have it strong, and soon ready) to the clear severed from the settlement, and stir it exceeding well with stripped arms 4 or 5 hours, till it be perfectly incorporated. Then boil and scum it; let it then cool and tun it up, &c. After it hath cooled, lade the clean from the settlement, so that it may not trouble it, and run up the clear thus severed from the settlings. Much of the perfection consisteth in stirring it long with stripped arms before you boil it. Then to boil it very leisurely till all the scum be off. And order your fire so, that the scum may rise and drive all to one side. This will be exceeding pale clear and pleasant Metheglin. He useth to every Gallon of water, a good handful of Eglantine-leaves, and as much Cowslip flowers; but onely a Pugil of Thyme or Marjoram.

AN EXCELLENT WAY OF MAKING WHITE METHEGLIN

Take of Sweet-bryar berries, of Rosemary, broad Thyme, of each a handful. Boil them in a quantity of fair water for half an hour; then cleanse the water from the herbs, and let it stand 24 hours, until it be thorough cold. Then put your hony into it (hony which floweth from the Combs of it self in a warm place is best) make it so strong of the honey that it bear an egge (if you will have it strong) the breadth of a groat above the Liquor. This being done, lave and bounce it very well and often, that the honey and water may incorporate and work well together. After this boil it softly over a gentle fire, and scum it. Then beat the whites of eggs with their shells, and put into it to clarifie it. After this, put some of it into a vessel, and take the whites of two eggs, and a little barm, and a small quantity of fine flower; beat them well together, and put it into the vessel close covered, that it may work. Then pour the rest into it by degrees, as you do Beer. At last take a quantity of Cinamon, 2 or 3 races of Ginger, and two Nutmegs (for more will alter the colour of it.) Hang these in a little bag in the vessel. Thus made, it will be as white as any White-wine.

ANOTHER WAY OF MAKING WHITE METHEGLIN

To three Gallons of Spring-water take three quarts of honey, and set it over the fire, till the scum rises pretty thick. Then take off the scum, and put in Thyme, Rosemary, Hyssop and Maiden-hair, of each one handful; and two handfuls of Eglantine leaves, and half a handful of Organ. The spices, Ginger, Nutmegs, Cinamon and a little mace, and boil all these together near half an hour. Then take it from the fire, and let it stand till it be cold, and then strain it, and so Tun it up, and stop it close. The longer you keep it, the better it will be.

ANOTHER WAY

Take two Gallons of water; one Gallon of Honey: Parietary one handful; Sage, Thyme, one Pugil; Of Hyssop half a Pugil. Six Parsley-roots; one Fennel-root, the pith taken out: Red-nettles one Pugil. Six leaves of Hearts-tongue. Boil this together one hour. Then put in the Honey, and Nutmegs, Cloves, Mace, Cinamon of each one ounce; of Ginger three ounces. Boil all these together, till the scum be boiled in, not scumming it. Then take it off, and set it to cool. When it is cold, put in it six spoonfuls of barm, and when it is ripe, it will hiss in the pail. You must take out the herbs, when you put in the honey. If you put in these herbs following, it will be far better; Sanicle, Bugloss, Avens, and Ladies-mantle, of each one handful.

TO MAKE WHITE METHEGLIN

Take of Sweet-bryar a great handful: of Violet-flowers, Sweet-marjoram, Strawberry-leaves, Violet-leaves, _ana_, one handful, Agrimony, Bugloss, Borrage, _ana_, half a handful. Rosemary four branches, Gilly-flowers, No. 4 (the Yellow-wall-flowers, with great tops) Anniseeds, Fennel, and Caraway, of each a spoonful, Two large Mace. Boil all these in twelve Gallons of water for the Space of an hour; then strain it, and let it stand until it be Milk-warm Then put in as much honey, as will carry an Egge to the breadth of sixpence, at least. Then boil it again, and scum it clean; then let it stand, until it be cold; then put a pint of Ale-barm into it, and ripen it as you do Beer, and tun it. Then hang in the midst of the vessel a little bag with a Nutmeg quartered, a Race of Ginger sliced, a little Cinamon, and mace whole, and three grains of Musk in a cloth put into the bag amongst the rest of the Spices. Put a stone in the bag, to keep it in the midst of the Liquor. This quantity took up three Gallons of honey; therefore be sure to have four in readiness.

STRONG MEAD

Take one Measure of honey, and dissolve it in four of water, beating it long up and down with clean Woodden ladels. The next day boil it gently, scumming it all the while till no more scum riseth; and if you will clarifie the Liquor with a few beaten whites of Eggs, it will be the clearer. The rule of it's being boiled enough is, when it yieldeth no more scum, and beareth an Egge, so that the breadth of a groat is out of the water. Then pour it out of the Kettle into woodden vessels, and let it remain there till it be almost cold. Then Tun it into a vessel, where Sack hath been.

A RECEIPT FOR MAKING OF MEATH

Take a quart of honey, and mix it with a Gallon of Fountain-water, and work it well four days together, four times a day; The fifth day put it over the fire, and let it boil an hour, and scum it well. Then take the whites of two Eggs, and beat them to a froth, and put it into the Liquor; stirring it well, till the whites of Eggs have raised a froth of Scum; then take it off, scumming the liquor clean. Then take a handful of Strawberry-leaves and Violet-leaves together, with a little Sprig of Rosemary and two or three little Sprigs of Spike; and so boil it again (with these herbs in it) a quarter of an hour. Then take it off the fire, and when it is cold, put it into a little barrel, and put into it half a spoonful of Ale-yest, and let it work; which done, take one Nutmeg sliced, and twice as much Ginger sliced, six Cloves bruised, and a little stick of Cinamon, and sow these Spices in a little bag, and stop it well; and it will be fit for use within a fortnight, and will last half a year. If you will have your Metheglin stronger, put into it a greater quantity of honey.

MY LORD HOLLIS HYDROMEL

In four parts of Springwater dissolve one part of honey, or so much as the Liquor will bear an Egge to the breadth of a Groat. Then boil it very well, and that all the scum be taken away. He addeth nothing to it but a small proportion of Ginger sliced: of which He putteth half to boil in the Liquor, after all the scum is gone; and the other half He putteth into a bag, and hangeth in the bung, when it is tunned. The Ginger must be very little, not so much as to make the Liquor taste strongly of it, but to quicken it. I should like to adde a little proportion of Rosemary, and a greater of Sweet-bryar leaves, in the boiling. As also, to put into the barrel a tost of white bread with mustard, to make it work. He puts nothing to it; but his own strength in time makes it work of it self. It is good to drink after a year.

A RECEIPT FOR WHITE METHEGLIN

Take to every quart of honey, 4, 5, or 6, quarts of water; boil it on a good quick fire as long as any scum riseth; as it boils, put about half a pint of water at a time very often, and scum it very well as it riseth; and be sure to keep it up to the same height and quantity as at the first: Put into it a little Rosemary, according to the quantity that you make, and boil it half a quarter of an hour; scum it very well. You may put a little Ginger into it, onely to give it a taste thereof, and let it have a little walm of heat after it. Then take and put it into a Woodden vessel, (which must be well scalded, least it taste of any thing) let it stand all night, and the next morning strain it through a sieve of hair.

Then if you please, you may boil up your grounds that are in the bottome of the vessel with three or four quarts of water; and when it is cold, strain it, to the rest, and put to it a little good light barm. That which you make in the winter, you must let it stand three days and three nights covered up, before you bottle it up; and two nights in summer, and then bottle it up. But be sure, you scum off the barm before the bottling up.

Your Vessel, which you intend to boil your Meath in, must stand in scalding water, whilst you boil your Meath; it will drink up the less of your Meath. Four spoonfuls of good new Ale-barm will serve for five quarts of honey. As you desire your Metheglin in strength, so take at the first either of the quantities of water. Five quarts is reasonable.

HYDROMEL AS I MADE IT WEAK FOR THE QUEEN MOTHER

Take 18 quarts of spring-water, and one quart of honey; when the water is warm, put the honey into it. When it boileth up, skim it very well, and continue skimming it, as long as any scum will rise. Then put in one Race of Ginger (sliced in thin slices,) four Cloves, and a little sprig of green Rosemary. Let these boil in the Liquor so long, till in all it have boiled one hour. Then set it to cool, till it be blood-warm; and then put to it a spoonful of Ale-yest. When it is worked up, put it into a vessel of a fit size; and after two or three days, bottle it up. You may drink it after six weeks, or two moneths.

Thus was the Hydromel made that I gave the Queen, which was exceedingly liked by everybody.

SEVERAL WAYS OF MAKING METHEGLIN

Take such quantity as you judge convenient of Spring, or pure rain water, and make it boil well half an hour. Then pour it out into a Woodden fat, and let it settle 74 hours. Then power off the clear, leaving the sediment in the bottome. Let such water be the Liquor for all the several Honey-drinks, you will make.

1. Warm sixteen Gallons of this water (lukewarm) and put two Gallons of Honey to it, in a half tub or other fit Woodden vessel. Lave it very well with a clean arm, or woodden battle-door for two or three hours, dissolving the honey very well in the water. Let it stand thus two or three days in wood, laving it thrice a day, a pretty while each time. Then put it back into your Copper and boil it gently, till you have scummed away all the foulness that will rise; and clarifie it with whites of Eggs: Then put into it a little handful of cleansed and sliced white Ginger, and a little mace; when they have boiled enough, put in a few Cloves bruised, and a stick of Cinamon, and a little Limmon-peel, and after a walm or two, pour the Liquor into a woodden half tub, with the spices in it. Cover it close with a Cloth and blanquet, and let it stand so two days. Then let the liquor run through a bolter, to sever the spice, stopping before any settlings come. Then pour this clear liquor into pottle-bottles of glass, not filling them by a fingers breadth or more. Stop them close with Cork tied in, and set them in a cool place for 6, 7 or 8 weeks.

2. In fourty Gallons of the first boiled and settled water, boil five handfuls of sweet-bryar tops, as much of Cowslip-flowers, as much of Primrose-flowers, as much of Rosemary-flowers, as much of Sage-flowers, as many of Borage-flowers, as many of Bugloss-flowers; two handfuls of the tops of Betony, four handfuls of Agrimony, and as many of Scabious, one handful of Thyme, as much of Sweet-marjoram, and two ounces of Mustard-seed bruised. When this hath boiled so long, that you judge the water hath drawn out all the vertue of the Herbs (which may be in half an hour) pour out all into a vatte to cool and settle. Scum away the herbs, and pour the clear from the sediment, and to every four gallons of liquor (luke-warm) put one gallon of honey, and lave it to dissolve the honey, letting it stand two or three days, laving it well thrice every day. Then boil it till it will bear an Egge high, then clarifie it with whites and shells of Eggs, and pour it into a vatte to cool, which it will do in a days space or better. Whilst it is yet luke-warm, put Ale-yest to it, (no more then is necessary) to make it work, and then tun it into a Rundlet of a fit Size, that hath been seasoned with Sack; and hang in it a boulter bag containing half a pound of white Ginger cleansed and sliced, three ounces of Cloves and as much of Cinamon bruised, as much Coriander seed prepared, and as much Elder-flowers. As it purgeth and consumeth by running over the bung, put in fresh honey-liquor warmed, that you keep or make on purpose for that end. When the working is even almost at an end, stop it up close with clay and sand, and have great care to keep it always close stopped. After a year draw in into pottle Glass-bottles stopped with ground stoppels of glass, and keep them in a cool place, till they are ready to drink, if they as yet be not so.

Have a care, that never any Liquor stay in Copper longer then whilst it is to boil.

3. In 20 Gallons of the first boiled and settled water, boil six handfuls of Sweet-bryar-leaves, as many of Cowslip flowers, as many of Primrose-flowers, and as many of Rosemary-flowers; and half a handful of Wild thyme, during the space of a quarter or half an hour. Then take the clear, and dissolve in it a sixth part of honey, doing as above for the boiling and clarifying it. But boil it not to bear an Egge, but onely till it be well scummed and clarified. Then pour it into a woodden Tub, and Tun it with Ale-yest, when it is in due temper of coolness, as you would do Ale-wort; and let it work (close covered) sufficiently. Then Tun it up into a seasoned firkin, and put into it a tost of white-bread spread with quick Mustard, and hang it in a boulter bag containing loosly some Ginger, Cloves and Cinamon bruised, and a little Limon-peel and Elder-flowers, with a Pebble-stone at the bottome, to make it sink towards the bottom, and fastned by a string coming out of the bung to hinder it from falling quite to the bottome. Stop the bung very close, and after six weeks or two moneths draw it into bottles.

4. In 20 Gallons of boiled and settled water, boil a quarter of an hour ten handfuls of sweet bryar-leaves, and as many of Cowslips. Then let it cool and settle in wood, and take the clear; and to every four Gallons of Liquor, put one of honey, dissolving it as the others formerly set down. Boil it, till no more scum rise, and that a fourth part be consumed. Then clarifie it with whites of Eggs and their shells, and make it work with yest. After sufficient working Tun it up, hanging it in a bag with Ginger, Cloves, Cinamon and Limon-peel. Stop it very close, and after two or three moneths, draw it into bottles.

MY LADY MORICES MEATH

Boil first your water with your herbs. Those she likes best, are, Angelica, Balm, Borage, and a little Rosemary (not half so much as of any of the rest) a handful of all together, to two or 3 Gallons of water. After about half an hours boiling, let the water run through a strainer (to sever the herbs from it) into Woodden or earthen vessels, and let it cool and settle. To three parts of the clear, put one or more of honey, and boil it till it bear an Egge, leaving as broad as a shilling out of the water, skiming it very well. Then power it out into vessels, as before; and next day, when it is almost quite cold, power it into a Sack-cask, wherein you have first put a little fresh Ale-yest, about two spoonfuls to ten Gallons. Hang it in a bag with a little sliced Ginger, but almost a Porengerfull of Cloves. Cover the bung lightly, till it have done working; then stop it up close. You may tap and draw it a year or two after. It is excellent good.

MY LADY MORICE HER SISTER MAKES HER'S THUS:

Dissolve your honey in the water till it bear an Egge higher or lower, according to the strength you will have it of. Then put into it some Sea-wormwood and a little Rosemary, and a little Sage; about too good handfuls of all together, to ten Gallons. When it hath boiled enough to take the vertue of the herbs, skim them out, and strew a handful or two of fine Wheat-flower upon the boyling Liquor.

This will draw all the dregs to it, and swim at the top, so that you may skim all off together. And this she holdeth the best way of clarifying the Liquor, and making it look pale. Then pour it into vessels as above to cool. Let it stand three days; then Tun it up into a Sack cask without yest or Spice, and keep it stopped till it work. Then let it be open, till it have done working, filling it up still with other honey-drink. Then stop it up close for a year or two. You may at first stop it so, that the strong working may throw out the stopple, and yet keep it close, till it work strongly. She saith, that such a small proportion of wormwood giveth it a fine quick tast, and a pale colour with an eye of green. The wormwood must not be so much, as to discern any the least bitterness in the taste; but that the composition of it with the honey may give a quickness. The Rosemary and Sage must be a great deal less then the Wormwood. Sometimes she stoppeth it up close as soon as she hath Tunned it, and lets it remain so for three moneths. Then pierce it and draw it into bottles, which stop well, and tie down the stoppels. This will keep so a long time. She useth this way most. It makes the Mead drink exceeding quick and pleasant. When you pierce the Cask, it will flie out with exceeding force, and be ready to throw out the stopper and spigot.

TO MAKE WHITE MEATH

Take Rosemary, Thyme, Sweet-bryar, Penyroyal, Bayes, of each one handful; steep them 24 hours in a bowl of fair cold water covered close; next day boil them very well in another water, till the colour be very high; then take another water, and boil the same herbs in it, till it look green; and so boil them in several waters, till they do but just change the colour of the water. The first waters are thrown away. The last water must stand 24 hours with the herbs in it. The Liquor being strained from them, you must put in as much fine honey till it will bear an Egge; you must work and labour the honey with the Liquor a whole day, till the honey be consumed; then let it stand a night a clearing. In the morning put your Liquor a boiling for a quarter of an hour, with the whites and shells of six Eggs. So strain it through a bag, and let it stand a day a cooling; so Tun it up, and put into the vessel in a Linnen bag, Cloves, Mace, Cinamon and Nutmegs bruised altogether. If you will have it to drink presently, take the whites of two or three Eggs, of barm a spoonful, and as much of Wheaten-flower. Then let it work before you stop it, afterwards stop it well with Clay and Salt. A quart of Honey to a Gallon of liquor, and so proportionably for these Herbs.

SIR WILLIAM PASTON'S MEATHE

Take ten Gallons of Spring-water, and put therein ten Pints of the best honey. Let this boil half an hour, and scum it very well; then put in one handful of Rosemary, and as much of Bay-leaves; with a little Limon-peel. Boil this half an hour longer, then take it off the fire, and put it into a clean Tub; and when it is cool, work it up with yest, as you do Beer. When it is wrought, put it into your vessel, and stop it very close. Within three days you may Bottle it, and in ten days after it will be fit to drink.

ANOTHER PLEASANT MEATHE OF SIR WILLIAM PASTON'S

To a Gallon of water put a quart of honey, about ten sprigs of Sweet-Majoram; half so many tops of Bays. Boil these very well together, and when it is cold, bottle it up. It will be ten days before it be ready to drink.

ANOTHER WAY OF MAKING MEATH

Boil Sweet Bryar, Sweet Marjoram, Cloves and Mace in Spring-water, till the water taste of them. To four Gallons of water put one Gallon of honey, and boil it a little to skim and clarifie it. When you are ready to take it from the fire, put in a little Limon-peel, and pour it into a Woodden vessel, and let it stand till it is almost cold. Then put in some Ale-yest, and stir it altogether. So let it stand till next day. Then put a few stoned Raisins of the Sun into every bottle, and pour the Meath upon them. Stop the bottles close, and in a week the Meath will be ready to drink.