m and them.

_To make Ginger-Bread._

Take a pound of Jordan Almonds, and a penny manchet grated and
sifted and mingled among the almond paste very fine beaten, an ounce
of slic't ginger, two thimble fuls of liquoras and anniseed in
powder finely searsed, beat all in a mortar together, with two or
three spoonfuls of rose-water, beat them to a perfect paste with
half a pound of sugar, mould it, and roul it thin, then print it and
dry it in a stove, and guild it if you please.

Thus you may make gingerbread of sugar plate, putting sugar to it as
abovesaid.

_To make Ipocras._

Take to a gallon of wine, three ounces of cinamon, two ounces of
slic't ginger, a quarter of an ounce of cloves, an ounce of mace,
twenty corns of pepper, an ounce of nutmegs, three pound of sugar,
and two quarts of cream.

_Otherways._

Take to a pottle of wine, an ounce of cinamon, an ounce of ginger,
an ounce of nutmegs, a quarter of an ounce of cloves, seven corns of
pepper, a handful of rosemary-flowers, and two pound of sugar.

_To make excellent Mead much commended._

Take to every quart of honey a gallon of fair spring water, boil it
well with nutmeg and ginger bruised a little, in the boiling scum it
well, and being boil'd set it a cooling in severall vessels that it
may stand thin, then the next day put it in the vessel, and let it
stand a week or two, then draw it in bottles.

If it be to drink in a short time you may work it as beer, but it
will not keep long.

Or take to every gallon of water, a quart of honey, a quarter of an
ounce of mace, as much ginger and cinnamon, and half as much cloves,
bruise them, and use them as abovesaid.

_Otherways._

Take five quarts and a pint of water, warm it, and put to it a quart
of honey, and to every gallon of liquor one lemon, and a quarter of
an ounce of nutmegs; it must boil till the scum rise black, and if
you will have it quickly ready to drink, squeeze into it a lemon
when you tun it, and tun it cold.

_To make Metheglin._

Take all sorts of herbs that are good and wholesome as balm, mint,
rosemary, fennil, angelica, wild time, hysop, burnet, agrimony, and
such other field herbs, half a handful of each, boil and strain
them, and let the liquor stand till the next day, being setled take
two gallons and a half of honey, let it boil an hour, and in the
boiling scum it very clean, set it a cooling as you do beer, and
when it is cold, take very good ba