emary, Angelica, Wild-thyme, Hyssop, Agrimony, Burnet,
and such other as you may like; as also some field herbs; But you must not
put in too many, especially Rose-mary or any strong herb. Less then half a
handfull will serve of every sort. Boil your herbs, and strain them out,
and let the Liquor stand till the morrow, and settle; Then take of the
clearest of the Liquor two Gallons and a half to one Gallon of Honey; and
in that proportion take as much of them as you will make, and let it boil
an hour, and in the boiling scum it very clean. Then set it a cooling as
you do Beer; and when it is cold, take some very good Ale-barm, and put it
into the bottom of the Tub you mean the Metheglin shall work in, which pour
into the Tub by little and little, as they do Beer, keeping back the thick
settling, which lieth in the bottome of the vessels, wherein it is cooled.
And when all is put together, cover it with a cloth, and let it work very
near three days. And when you mean to put it up, scum off all the barm
clean, and put it up into your Barrel or Firkin, which you must not stop
very close in four or five days, but let it have a little vent, for it will
work; and when it is close stopped, you must look to it very often, and
have a peg in the top, to give it vent, when you hear it make a noise (as
it will do) or else it will break the barrel. You may also, if you please,
make a bag, and put in good store of sliced Ginger, and some Cloves and
Cinnamon, and boil it in, or put it into the barrel and never boil it. Both
ways are good.

If you will make small Metheglin, you may put five or six Gallons of water
to one of honey. Put in a little Cinnamon and Cloves and boil it well. And
when it is cold, put it up in bottles very close stopped, and the stopples
well tyed on. This will not keep above five or six weeks, but it is very
fine drink.

Make your Metheglin as soon as ever you take your Bees; for if you wash
your combs in the water you boil your herbs in, when it is cold, it will
sweeten much. But you must afterwards strain it through a cloth, or else
there will be much wax.

TO MAKE MEATH

If you will have it to keep a year or two, take six parts of water, and one
of honey; But if you will have it to keep longer, take but four parts of
water to one of honey. Dissolve the honey very well in the water, then boil
it gently, skimming it all the while as the scum riseth, till no more scum
riseth. Then pour it out of the Copper