a pound of Ginger, and one
ounce of Cloves, Agrimony, Tormentil-roots, Cumfrey, Fennel-root's,
Clowns-all-heal, Maiden-hair, Wall-rew, Spleen-wort, Sweet-oak,
Pauls-betony, Mouse ear.

For two Hogsheads of Metheglin, you take two handfuls a piece of each herb,
Excepting Sanicle; of which you take but half a handful. You make it in all
things as the white Meathe of Mr. Pierce's is made, excepting as followeth.
For in that you boil the herbs but a quarter of an hour, that the colour
may be pale: But in this, where the deepness of the colour is not regarded,
you boil them a good hour, that you may get all the vertue out of them.
Next for the strength of it; whereas in that, an Egge is to emerge out of
the Liquor but the breadth of a three pence; in This it is to emerge a
large Groats-breadth. Then in this you take but half a pound of Ginger,
and one ounce of Cloves. Whereas the white hath one pound of Ginger, and
two ounces of Cloves. To this you use three quarts, or rather more of
Ale-yest (fresh and new) and when all your Liquor is in a high slender tall
pipe with the narrowest circumference that may be (which makes it work
better then a broad one, where the Spirits loose themselves) you have the
yest in a large Noggin with a handle, or pail, and put some of the Liquor
to it, and make that work; then pour it from pretty high unto the whole
quantity in the pipe, and lade it strongly with that Noggin five or six, or
eight times, pouring it every time from high, and working it well together,
that so every Atome of the yest maybe mingled with every Atome of the
Liquor. And this course (in this particular) you may also use in the white.
It is best not to broach this, till a year be over after the making it.

TO MAKE GOOD METHEGLIN

Take to every Gallon of Honey, three Gallons of water, and put them both
together, and set them over so soft a fire, that you may endure to melt and
break the honey with your hands. When the honey is all melted, put in an
Egge, and let it fall gently to the bottome, and if the Egge rise up to the
top again of the Liquor, then is it strong enough of the honey; but if it
lie at the bottome, you must put in more honey, stirring of it till it do
rise. If your honey be very good, it will bear half a Gallon of water more
to a Gallon of Honey. Then take Sweet-bryar, Rose-mary, Bayes, Thyme,
Marjoram, Savory, of each a good handful, which must be tyed up all
together in a bundle. This Proportion of her