rought up, which will be in three or four days,
skim off that barm, and set on fresh: but the second barm must not be
mingled with the Meath, but onely poured on the top of it. Take an Ounce of
Nutmeg sliced: one Ounce of Ginger sliced: one Ounce of Cinnamon cut in
pieces, and boil them a pretty while in a quart of White-wine or Sack: when
this is very cold, strain it, and put the spices in a Canvas-bag to hang in
your Meath, and pour in the Wine it was boiled in.

This Meath will be drinkable, when it is a fortnight or three weeks old.

TO MAKE METHEGLIN THAT LOOKS LIKE WHITE-WINE

Take to twelve gallons of water, a handful of each of these Herbs: Parsley,
Eglantine, Rosemary, Strawberry-leaves, Wild-thyme, Baulme, Liverwort,
Betony, Scabious: when the water begins to boil, cast in the herbs: let
them boil a quarter of an hour: then strain out the herbs; and when it is
almost cold, then put in as much of the best honey, you can get, as will
bear an Egg to the breadth of two pence; that is, till you can see no more
of the Egge above the water, then a two pence will cover: Lave it and stir
it till you see all the honey be melted; then boil it well half an hour, at
the least: skim it well, and put in the whites of six Eggs beaten, to
clarifie it: Then strain it into some woodden vessels; and when it is
almost cold, put some Ale-barm into it. And when it worketh well, Tun it
into some well seasoned vessel, where neither Ale nor Beer hath been, for
marring the colour of it. When it hath done working, if you like it, Take a
quantity of Cloves, Nutmegs, Mace, Cinnamon, Ginger, or any of these that
you like best, and bruise them, and put them in a boulter bag, and hang it
in the vessel. Put not too much of the Spice, because many do not like the
taste of much Spice. If you make it at Michaelmas, you may tap it at
Christmas: but if you keep it longer, it will be the better. It will look
pure, and drink with as much spirit as can be, and very pleasant.

TO MAKE WHITE METHEGLIN

Take Sweet-marjoram, Sweet-bryar-buds, Violet-leaves, Strawberry-leaves, of
each one handful, and a good handful of Violet flowers (the dubble ones
are the best) broad Thyme, Borrage, Agrimony, of each half a handful, and
two or three branches of Rosemary, The seeds of Carvi, Coriander, and
Fennel, of each two spoonfuls, and three or four blades of large-mace. Boil
all these in eight Gallons of running-water, three quarters of an hour.
Then strain