ning; Then pour the
Clear from the dregs, and Tun it up, putting in a little bag of such Spice
as you like, whereof Ginger must be the most. After it hath stood three or
four days, you may put in two or three spoon-fulls of good Ale-yest, it
will make it the sooner ready to drink. It must work before you stop it up.
The older your Honey is, the whiter your Metheglin will be.

MEATH WITH RAISINS

Put forty Gallons of water into your Caldron, and with a stick take the
height of the water, making a notch, where the superficies of the water
cometh. Then put to the water ten Gallons of Honey, which dissolve with
much Laving it; then presently boil it gently, skimming it all the while,
till it be free from scum. Then put into it a thin bag of boulter-cloth
containing forty pound weight of the best blew Raisins of the Sun, well
picked and washed and wiped dry; and let the bag be so large, that the
Raisins may lie at ease and loosly in it. When you perceive that the
Raisins are boiled enough to be very soft, that you may strain out all
their substance, take out the bag, and strain out all the Liquor by a
strong Press. Put it back to the Honey-liquor, and boil all together
(having thrown away the husks of the Raisins with the bag) till your Liquor
be sunk down to the notch of your stick, which is the sign of due strength.
Then let it cool in a woodden vessel, and let it run through a strainer to
sever it from the settlings, and put it into a strong vessel, that hath had
Sack or Muscadine in it, not filling it to within three fingers breadth of
the top (for otherwise it will break the vessel with working) and leave the
bung open whiles it worketh, which will be six weeks very strongly, though
it be put into a cold cellar. And after nine moneths, you may begin to
drink it.

MORELLO WINE

To half an Aume of white wine, take twenty pounds of Morello Cherries, the
stalks being first plucked off. Bruise the Cherries and break the stones.
Pour into the Wine the juyce that comes out from the Cherries; but put all
the solid substance of them into a long bag of boulter-cloth, and hang it
in the Wine at the bung, so that it lie not in the bottom, but only reach
to touch it, and therefore nail it down at the mouth of the bung. Then stop
it close. For variety, you may put some clear juyce of Cherries alone (but
drawn from a larger proportion of Cherries) into another parcel of Wine. To
either of them, if you will Aromatise the drink,