days. Before you bottle it, scum away all the barm and Ginger
(whereof a spoonful or two is enough for three or four Gallons) then bottle
up the clear, leaving the dregs. If you will, you may Tun it into a barrel,
(if you make a greater quantity) when the barm is well Incorporated with
the Liquor, in the same manner as you do Beer or Ale, and so let it work in
the Barrel as long as it will; then stop it up close for a few days more,
that so it may clear it self well, and separate and precipitate the dregs.
Then draw the clear into bottles. This will make it less windy, but also a
little less quick, though more wholesome. You may also boil a little
handful of tops of Rosemary in the Liquor, which giveth it a fine taste:
but all other herbs, and particularly Sweet-marjoram and Thyme, give it a
Physical taste. A little Limon-peel giveth it a very fine taste. If you Tun
it in a barrel, to work there, you may hang the Ginger and Limon-peel in it
in a bag, till you bottle it, or till it have done working. Then you may
put two or three stoned and sliced Raisins, and a lump of fine Sugar into
every bottle to make it quick.

TO MAKE METHEGLIN

Take five Gallons of water, and one Gallon of good White-honey; set it on
the fire together, and boil it very well, and skim it very clean; Then take
it off the fire, and set it by. Take six ounces of good Ginger, and two
ounces of Cinamon, one Ounce of Nutmegs; bruise all these grosly, and put
them into your hot Liquor, and cover it close, and so let it stand, till it
be cold. Then put as much Ale-barm to it, as will make it work; then keep
it in a warm place, as you do Ale; and when it hath wrought well, Tun it
up, as you do Ale or Beer: and when it is a week old, drink of it at your
pleasure.

AN EXCELLENT METHEGLIN

Take Spring-water, and boil it with Rose-mary, Sage, Sweet-Marjoram, Balm
and Sassafras, until it hath boiled three or four hours: The quantity of
the Herbs is a handful of them all, of each a like proportion, to a Gallon
of water. And when it is boiled, set it to cool and to settle until the
next day: Then strain your water, and mix it with honey, until it will
bear an Egg the breadth of a Groat. Then set it over the fire to boil. Take
the whites of twenty or thirty Eggs, and beat them mightily, and when it
boileth, pour them in at twice; stir it well together, and then let it
stand, until it boileth a pace before you scum it, and then scum it well.
Then take it off