Chapter III: Introduction (3)

I conceive that Hydromel made with Juniper-berries (first broken and bruised) boiled in it, is very good. Adde also to it Rosemary and Bay-leaves.

Upon tryal of several ways, I conclude (as things yet appear to me) that to keep Meath long, it must not be fermented with yest (unless you put Hops to it) but put it in the barrel, and let it ferment of it self, keeping a thick plate of lead upon the bung, to lie close upon it, yet so that the working of the Liquor may raise it, to purge out the foulness, and have always some new made plain Liquor, to fill it up as it sinks, warm whiles it works: but cold during three or four month's after. Then stop the bung exceeding close. And when you will make your Mead with Cherries or Morello-Cherries, or Raspes, or Bilberries, or Black-cherries, put their juyce to the Liquor when you tun it, without ever boiling it therein; about one quart of juyce to every three or four gallons of Liquor. You may squeese out the clear juyce, and mingle it with the Liquor, and hang the Magma in a bag in the bung. I think it is best to break the stones of the Cherries, before you put their Magma into the bag.

Since I conceive, that Clove-gilly-flowers must never be boiled in the Liquor: that evaporateth their Spirits, which are very volatile: But make a strong infusion of them, and besides hang a Bag of them in the bung. I conceive that it is good to make the Liquor pretty strong (not too much, but so as the taste may be gratefull) of some strong herbs, as Rosemary, Bay-leaves, Sweet-marjoram, Thyme, Broad-thyme, and the like. For they preserve the drink, and make it better for the stomack and head. Standing in the Sun is the best way of Fermentation, when the drink is strong. The root of Angelica or Elecampane, or Eringo, or Orris, may be good and pleasant, to be boiled in the Liquor. Raspes and Cherries and Bilberies are never to be boiled, but their juyce put into the Liquor, when it is tunning. Use onely Morello-Cherries (I think) for pleasure, and black ones for health. I conceive it best to use very little spice of any kind in Meathes.

METHEGLIN COMPOSED BY MY SELF OUT OF SUNDRY RECEIPTS

In sixty Gallons of water, boil ten handfuls of Sweet-bryar-leaves; Eye-bright, Liverwort, Agrimony, Scabious, Balme, Wood-bettony, Strawberry-leaves, Burnet, of each four handfuls; of Rosemary, three handfuls; of Minth, Angelica, Bayes and Wild-thyme, Sweet-Marjoram, of each two handfuls: Six Eringo-roots. When the water hath taken out the vertue of the herbs and roots, let it settle, and the next day pour off the clear, and in every three Gallons of it boil one of honey, scumming it well, and putting in a little cold water now and then to make the scum rise, as also some whites of Eggs. When it is clear scummed, take it _off_, and let it cool; then work it with Ale-yest; tun it up, and hang it in a bag, with Ginger, Cinamom, Cloves and Cardamom. And as it worketh over, put in some strong honey-drink warmed. When it works no more, stop it up close.

In twenty Gallons of water boil Sweet-bryar-leaves, Eye-bright, Rosemary, Bayes, Clove-gilly-flowers of each five handfuls, and four Eringo-roots. To every two gallons and a half of this decoction, put one gallon of honey; boil it, &c. When it is tunned up, hang in it a bag containing five handfuls of Clove-gilly-flowers, and sufficient quantity of the spices above.

In both these Receipts, the quantity of the herbs is too great. The strong herbs preserve the drink, and make it nobler. Use Marjoram and Thyme in little quantity in all.

MY LADY COWERS WHITE MEATHE USED AT SALISBURY

Take to four Gallons of water, one Gallon of Virgin-honey; let the water be warm before you put in the honey; and then put in the whites of 3 or 4 Eggs well beaten, to make the scum rise. When the honey is throughly melted and ready to boil, put in an Egge with the shell softly; and when the Egge riseth above the water, to the bigness of a groat in sight, it is strong enough of the honey. The Egge will quickly be hard, and so will not rise; Therefore you must put in another, if the first do not rise to your sight; you must put in more water and honey proportionable to the first, because of wasting away in the boiling. It must boil near an hour. You may, if you please, boil in it, a little bundle of Rosemary, Sweet-marjoram, and Thyme; and when it tasteth to your liking, take it forth again. Many do put Sweet-bryar berries in it, which is held very good. When your Meath is boiled enough take it off the fire, and put it into a Kiver; when it is blood-warm, put in some Ale-barm, to make it work, and cover it close with a blancket in the working. The next morning tun it up, and if you please put in a bag with a little Ginger and a little Nutmeg bruised; and when it hath done working, stop it up close for a Moneth, and then Bottle it.

SIR THOMAS GOWER'S METHEGLIN FOR HEALTH

First boil the water and scum it; Then to 12 Gallons put 6 handfuls of Sweet-bryar-leaves, of Sweet-marjoram, Rosemary, Thyme, of each one a handful: Flowers of Marigold, Borrage, Bugloss, Sage, each two handfuls. Boil all together very gently, till a third waste. To eight Gallons of this put two Gallons of pure honey, and boil them till the Liquor bear an Egge, the breadth of threepence or a Groat, together with such spices as you like (bruised, but not beaten) an ounce of all is sufficient.

You must observe carefully. 1. Before you set the Liquor to boil, to cause a lusty Servant (his Arms well washed) to mix the honey and water together, labouring it with his hands at least an hour without intermission. 2. That when it begins to boil fast, you take away part of the fire, so as it may boil slowly, and the scum and dross go all to one side, the other remaining clear. When you take it off, let none of the liquor go away with the dross. 3. When you take it from the fire, let it settle well, before it be tunned into the vessel, wherein you mean to keep it: and when it comes near the bottom, let it be taken carefully from the sediment, with a thin Dish, so as nothing be put into the vessel, but what is clear. 4. Stop it very close (when it is set in the place, where it must remain) cover it with a cloth, upon which some handfuls of Bay-salt and Salpeter is laid, and over that lay clay, and a Turf. 5. Put into it, when you stop it, some New-laid-eggs in number proportionable to the bigness of the vessel, Shell's unbroken. Six Eggs to about sixteen Gallons. The whole Egg-shell and all will be entirely consumed.

METHEGLIN FOR TASTE AND COLOUR

Must be boiled as the other, if you intend to keep it above half a year; but less according to the time, wherein you mean to use it. You must put in no Herbs, to avoid bitterness and discolouring; and the proportion of water and honey more or less, as you would drink it sooner or later; (as a Gallon of honey to 4, 5, or 6 of water.) If to be weak, and to be soon drunk, you must when it is tunned, put in a Tost of bread (hard tosted) upon which half a score drops of Spirit of yest or barm is dropped; for want of it, spread it with purest barm beaten with a few drops of Oyl of Cinnamon. If you intend to give it the taste of Raspes, then adde more barm, to make it work well, and during that time of working, put in your Raspes (or their Syrup) but the fruit gives a delicate Colour, and Syrup a duller Tincture. Drink not that made after the first manner, till six moneths, and it will endure drawing better then wine; but Bottleled, it is more spirited then any drink.

The Spirit of Barm is made by putting store of water to the barm; then distill the Spirit, as you do other Spirits; At last an oyl will come, which is not for this use.

Sir Thomas Gower maketh his ordinary drink thus: Make very small well Brewed Ale. To eight Gallons of this put one Gallon of honey; when it is well dissolved and clarified, tun up the Liquor, making it work in due manner with barm. When it hath done working, stop it up close, and in three months it will be fit to drink.

He makes Metheglin thus. Make a good Decoct of Eglantine-leaves, Cowslip flowers, a little Sweet-marjoram, and some Rosemary and Bay-leaves, Betony, and Scabious, and a little Thyme. After the sediment hath settled, put 1/3 or 1/4 or 1/5 or 1/6 part of honey, (according as you would have it strong, and soon ready) to the clear severed from the settlement, and stir it exceeding well with stripped arms 4 or 5 hours, till it be perfectly incorporated. Then boil and scum it; let it then cool and tun it up, &c. After it hath cooled, lade the clean from the settlement, so that it may not trouble it, and run up the clear thus severed from the settlings. Much of the perfection consisteth in stirring it long with stripped arms before you boil it. Then to boil it very leisurely till all the scum be off. And order your fire so, that the scum may rise and drive all to one side. This will be exceeding pale clear and pleasant Metheglin. He useth to every Gallon of water, a good handful of Eglantine-leaves, and as much Cowslip flowers; but onely a Pugil of Thyme or Marjoram.

AN EXCELLENT WAY OF MAKING WHITE METHEGLIN

Take of Sweet-bryar berries, of Rosemary, broad Thyme, of each a handful. Boil them in a quantity of fair water for half an hour; then cleanse the water from the herbs, and let it stand 24 hours, until it be thorough cold. Then put your hony into it (hony which floweth from the Combs of it self in a warm place is best) make it so strong of the honey that it bear an egge (if you will have it strong) the breadth of a groat above the Liquor. This being done, lave and bounce it very well and often, that the honey and water may incorporate and work well together. After this boil it softly over a gentle fire, and scum it. Then beat the whites of eggs with their shells, and put into it to clarifie it. After this, put some of it into a vessel, and take the whites of two eggs, and a little barm, and a small quantity of fine flower; beat them well together, and put it into the vessel close covered, that it may work. Then pour the rest into it by degrees, as you do Beer. At last take a quantity of Cinamon, 2 or 3 races of Ginger, and two Nutmegs (for more will alter the colour of it.) Hang these in a little bag in the vessel. Thus made, it will be as white as any White-wine.

ANOTHER WAY OF MAKING WHITE METHEGLIN

To three Gallons of Spring-water take three quarts of honey, and set it over the fire, till the scum rises pretty thick. Then take off the scum, and put in Thyme, Rosemary, Hyssop and Maiden-hair, of each one handful; and two handfuls of Eglantine leaves, and half a handful of Organ. The spices, Ginger, Nutmegs, Cinamon and a little mace, and boil all these together near half an hour. Then take it from the fire, and let it stand till it be cold, and then strain it, and so Tun it up, and stop it close. The longer you keep it, the better it will be.

ANOTHER WAY

Take two Gallons of water; one Gallon of Honey: Parietary one handful; Sage, Thyme, one Pugil; Of Hyssop half a Pugil. Six Parsley-roots; one Fennel-root, the pith taken out: Red-nettles one Pugil. Six leaves of Hearts-tongue. Boil this together one hour. Then put in the Honey, and Nutmegs, Cloves, Mace, Cinamon of each one ounce; of Ginger three ounces. Boil all these together, till the scum be boiled in, not scumming it. Then take it off, and set it to cool. When it is cold, put in it six spoonfuls of barm, and when it is ripe, it will hiss in the pail. You must take out the herbs, when you put in the honey. If you put in these herbs following, it will be far better; Sanicle, Bugloss, Avens, and Ladies-mantle, of each one handful.

TO MAKE WHITE METHEGLIN

Take of Sweet-bryar a great handful: of Violet-flowers, Sweet-marjoram, Strawberry-leaves, Violet-leaves, _ana_, one handful, Agrimony, Bugloss, Borrage, _ana_, half a handful. Rosemary four branches, Gilly-flowers, No. 4 (the Yellow-wall-flowers, with great tops) Anniseeds, Fennel, and Caraway, of each a spoonful, Two large Mace. Boil all these in twelve Gallons of water for the Space of an hour; then strain it, and let it stand until it be Milk-warm Then put in as much honey, as will carry an Egge to the breadth of sixpence, at least. Then boil it again, and scum it clean; then let it stand, until it be cold; then put a pint of Ale-barm into it, and ripen it as you do Beer, and tun it. Then hang in the midst of the vessel a little bag with a Nutmeg quartered, a Race of Ginger sliced, a little Cinamon, and mace whole, and three grains of Musk in a cloth put into the bag amongst the rest of the Spices. Put a stone in the bag, to keep it in the midst of the Liquor. This quantity took up three Gallons of honey; therefore be sure to have four in readiness.

STRONG MEAD

Take one Measure of honey, and dissolve it in four of water, beating it long up and down with clean Woodden ladels. The next day boil it gently, scumming it all the while till no more scum riseth; and if you will clarifie the Liquor with a few beaten whites of Eggs, it will be the clearer. The rule of it's being boiled enough is, when it yieldeth no more scum, and beareth an Egge, so that the breadth of a groat is out of the water. Then pour it out of the Kettle into woodden vessels, and let it remain there till it be almost cold. Then Tun it into a vessel, where Sack hath been.

A RECEIPT FOR MAKING OF MEATH

Take a quart of honey, and mix it with a Gallon of Fountain-water, and work it well four days together, four times a day; The fifth day put it over the fire, and let it boil an hour, and scum it well. Then take the whites of two Eggs, and beat them to a froth, and put it into the Liquor; stirring it well, till the whites of Eggs have raised a froth of Scum; then take it off, scumming the liquor clean. Then take a handful of Strawberry-leaves and Violet-leaves together, with a little Sprig of Rosemary and two or three little Sprigs of Spike; and so boil it again (with these herbs in it) a quarter of an hour. Then take it off the fire, and when it is cold, put it into a little barrel, and put into it half a spoonful of Ale-yest, and let it work; which done, take one Nutmeg sliced, and twice as much Ginger sliced, six Cloves bruised, and a little stick of Cinamon, and sow these Spices in a little bag, and stop it well; and it will be fit for use within a fortnight, and will last half a year. If you will have your Metheglin stronger, put into it a greater quantity of honey.

MY LORD HOLLIS HYDROMEL

In four parts of Springwater dissolve one part of honey, or so much as the Liquor will bear an Egge to the breadth of a Groat. Then boil it very well, and that all the scum be taken away. He addeth nothing to it but a small proportion of Ginger sliced: of which He putteth half to boil in the Liquor, after all the scum is gone; and the other half He putteth into a bag, and hangeth in the bung, when it is tunned. The Ginger must be very little, not so much as to make the Liquor taste strongly of it, but to quicken it. I should like to adde a little proportion of Rosemary, and a greater of Sweet-bryar leaves, in the boiling. As also, to put into the barrel a tost of white bread with mustard, to make it work. He puts nothing to it; but his own strength in time makes it work of it self. It is good to drink after a year.

A RECEIPT FOR WHITE METHEGLIN

Take to every quart of honey, 4, 5, or 6, quarts of water; boil it on a good quick fire as long as any scum riseth; as it boils, put about half a pint of water at a time very often, and scum it very well as it riseth; and be sure to keep it up to the same height and quantity as at the first: Put into it a little Rosemary, according to the quantity that you make, and boil it half a quarter of an hour; scum it very well. You may put a little Ginger into it, onely to give it a taste thereof, and let it have a little walm of heat after it. Then take and put it into a Woodden vessel, (which must be well scalded, least it taste of any thing) let it stand all night, and the next morning strain it through a sieve of hair.

Then if you please, you may boil up your grounds that are in the bottome of the vessel with three or four quarts of water; and when it is cold, strain it, to the rest, and put to it a little good light barm. That which you make in the winter, you must let it stand three days and three nights covered up, before you bottle it up; and two nights in summer, and then bottle it up. But be sure, you scum off the barm before the bottling up.

Your Vessel, which you intend to boil your Meath in, must stand in scalding water, whilst you boil your Meath; it will drink up the less of your Meath. Four spoonfuls of good new Ale-barm will serve for five quarts of honey. As you desire your Metheglin in strength, so take at the first either of the quantities of water. Five quarts is reasonable.

HYDROMEL AS I MADE IT WEAK FOR THE QUEEN MOTHER

Take 18 quarts of spring-water, and one quart of honey; when the water is warm, put the honey into it. When it boileth up, skim it very well, and continue skimming it, as long as any scum will rise. Then put in one Race of Ginger (sliced in thin slices,) four Cloves, and a little sprig of green Rosemary. Let these boil in the Liquor so long, till in all it have boiled one hour. Then set it to cool, till it be blood-warm; and then put to it a spoonful of Ale-yest. When it is worked up, put it into a vessel of a fit size; and after two or three days, bottle it up. You may drink it after six weeks, or two moneths.

Thus was the Hydromel made that I gave the Queen, which was exceedingly liked by everybody.

SEVERAL WAYS OF MAKING METHEGLIN

Take such quantity as you judge convenient of Spring, or pure rain water, and make it boil well half an hour. Then pour it out into a Woodden fat, and let it settle 74 hours. Then power off the clear, leaving the sediment in the bottome. Let such water be the Liquor for all the several Honey-drinks, you will make.

1. Warm sixteen Gallons of this water (lukewarm) and put two Gallons of Honey to it, in a half tub or other fit Woodden vessel. Lave it very well with a clean arm, or woodden battle-door for two or three hours, dissolving the honey very well in the water. Let it stand thus two or three days in wood, laving it thrice a day, a pretty while each time. Then put it back into your Copper and boil it gently, till you have scummed away all the foulness that will rise; and clarifie it with whites of Eggs: Then put into it a little handful of cleansed and sliced white Ginger, and a little mace; when they have boiled enough, put in a few Cloves bruised, and a stick of Cinamon, and a little Limmon-peel, and after a walm or two, pour the Liquor into a woodden half tub, with the spices in it. Cover it close with a Cloth and blanquet, and let it stand so two days. Then let the liquor run through a bolter, to sever the spice, stopping before any settlings come. Then pour this clear liquor into pottle-bottles of glass, not filling them by a fingers breadth or more. Stop them close with Cork tied in, and set them in a cool place for 6, 7 or 8 weeks.

2. In fourty Gallons of the first boiled and settled water, boil five handfuls of sweet-bryar tops, as much of Cowslip-flowers, as much of Primrose-flowers, as much of Rosemary-flowers, as much of Sage-flowers, as many of Borage-flowers, as many of Bugloss-flowers; two handfuls of the tops of Betony, four handfuls of Agrimony, and as many of Scabious, one handful of Thyme, as much of Sweet-marjoram, and two ounces of Mustard-seed bruised. When this hath boiled so long, that you judge the water hath drawn out all the vertue of the Herbs (which may be in half an hour) pour out all into a vatte to cool and settle. Scum away the herbs, and pour the clear from the sediment, and to every four gallons of liquor (luke-warm) put one gallon of honey, and lave it to dissolve the honey, letting it stand two or three days, laving it well thrice every day. Then boil it till it will bear an Egge high, then clarifie it with whites and shells of Eggs, and pour it into a vatte to cool, which it will do in a days space or better. Whilst it is yet luke-warm, put Ale-yest to it, (no more then is necessary) to make it work, and then tun it into a Rundlet of a fit Size, that hath been seasoned with Sack; and hang in it a boulter bag containing half a pound of white Ginger cleansed and sliced, three ounces of Cloves and as much of Cinamon bruised, as much Coriander seed prepared, and as much Elder-flowers. As it purgeth and consumeth by running over the bung, put in fresh honey-liquor warmed, that you keep or make on purpose for that end. When the working is even almost at an end, stop it up close with clay and sand, and have great care to keep it always close stopped. After a year draw in into pottle Glass-bottles stopped with ground stoppels of glass, and keep them in a cool place, till they are ready to drink, if they as yet be not so.

Have a care, that never any Liquor stay in Copper longer then whilst it is to boil.

3. In 20 Gallons of the first boiled and settled water, boil six handfuls of Sweet-bryar-leaves, as many of Cowslip flowers, as many of Primrose-flowers, and as many of Rosemary-flowers; and half a handful of Wild thyme, during the space of a quarter or half an hour. Then take the clear, and dissolve in it a sixth part of honey, doing as above for the boiling and clarifying it. But boil it not to bear an Egge, but onely till it be well scummed and clarified. Then pour it into a woodden Tub, and Tun it with Ale-yest, when it is in due temper of coolness, as you would do Ale-wort; and let it work (close covered) sufficiently. Then Tun it up into a seasoned firkin, and put into it a tost of white-bread spread with quick Mustard, and hang it in a boulter bag containing loosly some Ginger, Cloves and Cinamon bruised, and a little Limon-peel and Elder-flowers, with a Pebble-stone at the bottome, to make it sink towards the bottom, and fastned by a string coming out of the bung to hinder it from falling quite to the bottome. Stop the bung very close, and after six weeks or two moneths draw it into bottles.

4. In 20 Gallons of boiled and settled water, boil a quarter of an hour ten handfuls of sweet bryar-leaves, and as many of Cowslips. Then let it cool and settle in wood, and take the clear; and to every four Gallons of Liquor, put one of honey, dissolving it as the others formerly set down. Boil it, till no more scum rise, and that a fourth part be consumed. Then clarifie it with whites of Eggs and their shells, and make it work with yest. After sufficient working Tun it up, hanging it in a bag with Ginger, Cloves, Cinamon and Limon-peel. Stop it very close, and after two or three moneths, draw it into bottles.

MY LADY MORICES MEATH

Boil first your water with your herbs. Those she likes best, are, Angelica, Balm, Borage, and a little Rosemary (not half so much as of any of the rest) a handful of all together, to two or 3 Gallons of water. After about half an hours boiling, let the water run through a strainer (to sever the herbs from it) into Woodden or earthen vessels, and let it cool and settle. To three parts of the clear, put one or more of honey, and boil it till it bear an Egge, leaving as broad as a shilling out of the water, skiming it very well. Then power it out into vessels, as before; and next day, when it is almost quite cold, power it into a Sack-cask, wherein you have first put a little fresh Ale-yest, about two spoonfuls to ten Gallons. Hang it in a bag with a little sliced Ginger, but almost a Porengerfull of Cloves. Cover the bung lightly, till it have done working; then stop it up close. You may tap and draw it a year or two after. It is excellent good.

MY LADY MORICE HER SISTER MAKES HER'S THUS:

Dissolve your honey in the water till it bear an Egge higher or lower, according to the strength you will have it of. Then put into it some Sea-wormwood and a little Rosemary, and a little Sage; about too good handfuls of all together, to ten Gallons. When it hath boiled enough to take the vertue of the herbs, skim them out, and strew a handful or two of fine Wheat-flower upon the boyling Liquor.

This will draw all the dregs to it, and swim at the top, so that you may skim all off together. And this she holdeth the best way of clarifying the Liquor, and making it look pale. Then pour it into vessels as above to cool. Let it stand three days; then Tun it up into a Sack cask without yest or Spice, and keep it stopped till it work. Then let it be open, till it have done working, filling it up still with other honey-drink. Then stop it up close for a year or two. You may at first stop it so, that the strong working may throw out the stopple, and yet keep it close, till it work strongly. She saith, that such a small proportion of wormwood giveth it a fine quick tast, and a pale colour with an eye of green. The wormwood must not be so much, as to discern any the least bitterness in the taste; but that the composition of it with the honey may give a quickness. The Rosemary and Sage must be a great deal less then the Wormwood. Sometimes she stoppeth it up close as soon as she hath Tunned it, and lets it remain so for three moneths. Then pierce it and draw it into bottles, which stop well, and tie down the stoppels. This will keep so a long time. She useth this way most. It makes the Mead drink exceeding quick and pleasant. When you pierce the Cask, it will flie out with exceeding force, and be ready to throw out the stopper and spigot.

TO MAKE WHITE MEATH

Take Rosemary, Thyme, Sweet-bryar, Penyroyal, Bayes, of each one handful; steep them 24 hours in a bowl of fair cold water covered close; next day boil them very well in another water, till the colour be very high; then take another water, and boil the same herbs in it, till it look green; and so boil them in several waters, till they do but just change the colour of the water. The first waters are thrown away. The last water must stand 24 hours with the herbs in it. The Liquor being strained from them, you must put in as much fine honey till it will bear an Egge; you must work and labour the honey with the Liquor a whole day, till the honey be consumed; then let it stand a night a clearing. In the morning put your Liquor a boiling for a quarter of an hour, with the whites and shells of six Eggs. So strain it through a bag, and let it stand a day a cooling; so Tun it up, and put into the vessel in a Linnen bag, Cloves, Mace, Cinamon and Nutmegs bruised altogether. If you will have it to drink presently, take the whites of two or three Eggs, of barm a spoonful, and as much of Wheaten-flower. Then let it work before you stop it, afterwards stop it well with Clay and Salt. A quart of Honey to a Gallon of liquor, and so proportionably for these Herbs.

SIR WILLIAM PASTON'S MEATHE

Take ten Gallons of Spring-water, and put therein ten Pints of the best honey. Let this boil half an hour, and scum it very well; then put in one handful of Rosemary, and as much of Bay-leaves; with a little Limon-peel. Boil this half an hour longer, then take it off the fire, and put it into a clean Tub; and when it is cool, work it up with yest, as you do Beer. When it is wrought, put it into your vessel, and stop it very close. Within three days you may Bottle it, and in ten days after it will be fit to drink.

ANOTHER PLEASANT MEATHE OF SIR WILLIAM PASTON'S

To a Gallon of water put a quart of honey, about ten sprigs of Sweet-Majoram; half so many tops of Bays. Boil these very well together, and when it is cold, bottle it up. It will be ten days before it be ready to drink.

ANOTHER WAY OF MAKING MEATH

Boil Sweet Bryar, Sweet Marjoram, Cloves and Mace in Spring-water, till the water taste of them. To four Gallons of water put one Gallon of honey, and boil it a little to skim and clarifie it. When you are ready to take it from the fire, put in a little Limon-peel, and pour it into a Woodden vessel, and let it stand till it is almost cold. Then put in some Ale-yest, and stir it altogether. So let it stand till next day. Then put a few stoned Raisins of the Sun into every bottle, and pour the Meath upon them. Stop the bottles close, and in a week the Meath will be ready to drink.

SIR BAYNAM THROCKMORTON'S MEATHE.

Take four quarts of Honey, good measure; put to it four Gallons of water, let it stand all night, but stir it well, when you put it together. The next day boil it, and put to it Nutmegs, Cloves, Mace and Ginger, of each half an ounce. Let these boil with the honey and water till it will bear an Egge at the top without sinking; and then it is enough, if you see the Egge the breadth of a sixpence. The next day put it in your vessel, and put thereto two or three spoonfuls of barm; and when it hath done working, you may (if you like it) put in a little Ambergreece in a clout with a stone to it to make it sink. This should be kept a whole year before it be drunk; it will drink much the better, free from any tast of the honey, and then it will look as clear as Sack. Make it not till Michaelmas, and set it in a cool place. You may drink it a quarter old, but it will not taste so pleasant then, as when it is old.

TO MAKE WHITE METHEGLIN

Take a Gallon of Honey; put to it four Gallons of water; stir them well together, and boil them in a Kettle, till a Gallon be wasted with boiling and scumming. Then put it into a vessel to cool. When it is almost as cold as Ale-wort, then clear it out into another vessel: Then put Barm upon it, as you do to your Ale, and so let it work. And then Tun it up into a vessel, and put into it a bag with Ginger, Cloves, and Cinamon bruised a little, and so hang the bag in the vessel, and stop it up very close; and when it hath stood a month or six weeks, bottle it up and so drink it. You may put in a little Limmon-peel into some of your Metheglin, for those that like that taste; which most persons do very much.

A RECEIPT FOR MAKING OF MEATH

Mistress Hebden telleth me, that the way of making Honey-drink in Russia, is thus; Take for example, 100 Gallons of Spring water, boil it a little; then let it stand 24 hours to cool, and much sediment will fall to the bottom; from which pour the clear, and warm it, and put 20 or 25 Gallons of pure honey to it, and lade it a long time with a great woodden battle-dore, till it be well dissolved. The next day boil it gently, till you have skimed off all the scum that will rise, and that it beareth an Egge boyant. And in this Liquor you must put, in the due time, a little quantity of Hops, about two handfuls, which must boil sufficiently in the Liquor. Put this into the cooling fat to cool two or three days. When it is about milk-warm, take white-bread and cut it into tosts, upon which, (when they are hot) spread moderately thick some fresh sweet Ale-yest; and cover the superficies of the Liquor with such tosts; Then cover the Tub or Fat with a double course sheet, and a blancket or two, which tye fast about it. This will make your Liquor work up highly. When you find it is near it's height of working, and that the Liquor is risen to the top of the Tub (of which it wanted 8 or 10 Inches at first,) Skim off the tosts and yest, and Tun it up in a hogshead: which stop close; but after 24 hours draw it into another barrel: for it will leave a great deal of sediment. It will work again in this second barrel. After other 24 hours draw it into another barrel, and then it will be clear and pale like White-wine. Stop it up close, hanging a bag of bruised spice in the bung; and after five or six months, it will be fit to drink. If you would have your Meath taste of Raspes, or Cherries (Morello, sharp Cherries, are the best) prepare the water first with them; by putting five or six Gallons of either of these fruits, or more, into this proportion of water; in which bruise them to have all their juyce: but strain the Liquor from the Grains or Seeds, or Stones. And then proceed with this tincted water, as is said above. You may make your Liquor as strong, as you like, of the fruit. Cardamon-seeds mingled with the suspended spices, adde much to the pleasantness of the drink. Limon-peel, as also Elder-flowers.

MY LADY BELLASSISES MEATH

The way of making is thus. She boileth the honey with Spring-water, as I do, till it be cleer scumed; then to every Gallon of Honey, put in a pound or two of good Raisins of the Sun; boil them well, and till the Liquor bear an Egge. Then pour it into a Cowl or Tub to cool. In about 24 hours it will be cool enough to put the yest to it, being onely Lukewarm: which do thus: spread yest upon a large hot tost, and lay it upon the top of the Liquor, and cover the Tub well, first with a sheet, then with coverlets, that it may work well. When it is wrought up to it's height, before it begin to sink, put it into your barrel, letting it run through a loose open strainer, to sever the Raisins and dregs from it. Stop it up close, and after it hath been thus eight or ten days, draw it into bottles, and into every bottle put a cod of Cardamoms, having first a little bruised them as they lie in the cod; and opening the cod a little, that the Liquor may search into it. Stop your bottles close, and after three or four moneths you may drink, and it will be very pleasant and quick, and look like white wine.

ANOTHER METHEGLIN

In every three Gallons of water, boil Rosemary, Liverwort, Balm, _ana_, half a handful, and Cowslips two handfuls. When the water hath sufficiently drawn out the vertue of the herbs, pour all into a Tub, and let it stand all night. Then strain it. And to every three Gallons of the clear Liquor (or 2-1/2, if you will have your drink stronger) put one Gallon of honey, and boil it, till it bear an Egge, scuming it till no more scum will rise: which to make rise the better, put in now and then a Porrenger full of cold water. Then pour it into a Tub, and let it stand to cool, till it be blood warm, and then put by degrees a Pint of Ale-yest to it, to make it work. So let it stand three days very close covered. Then skim off the yest, and put it into a seasoned barrel; but stop it not up close, till it have done hissing. Then either stop it very close, if you will keep it in the barrel, or draw it into bottles. Put into this proportion, Ginger sliced, Nutmegs broken, _ana_, one ounce, Cinamon bruised half an ounce in a bag, which hang in the bung with a stone in it to make it sink. You may add, if you please, to this proportion of water, or one Gallon more, two handfuls of Sweet-bryar-leaves, and one of Betony.

MR. PIERCE'S EXCELLENT WHITE METHEGLIN

In a Copper, that holdeth conveniently three hogsheads, or near so much, boil the best water, (as full as is fitting). As soon as it boileth well and high, put to it four handfuls of Sweet-bryar-leaves, as much of Eye-bright: two handfuls of Rosemary, as much of Sweet-Marjoram, and one of Broad-thyme. Let them boil a quarter of an hour (He letteth them boil no longer, to preserve the colour of the Metheglin pale) then scum away the herbs, scuming also the water clear. Then lade out the water, (letting it run through a Ranch-Sieve) into a wide open vessel, or large Vat to cool, leaving the settlement and dregs. (He often leaves out the Eye-bright and Thyme, when he provideth chiefly for the pure tast; though the Eye-bright hurts it but little.) When it is blood-warm, put the honey to it, about one part, to four of water; but because this doth not determine the proportions exactly (for some honey will make it stronger then other) you must do that by bearing up an Egge. But first, lave and scoop your mixture exceedingly, (at least an hour) that the honey be not onely perfectly dissolved, but uniformly mixed throughout the water. Then take out some of it in a great Woodden bowl or pail, and put a good number, (ten or twelve) New-laid-eggs into it, and as round ones as may be; For long ones will deceive you in the swiming; and stale ones, being lighter then new, will emerge out of the Liquor, the breadth of a sixpence, when new ones will not a groats-breadth. Therefore you take many, that you make a medium of their several emergings; unless you be certain, that they which you use, are immediately then laid and very round. The rule is, that a Groats-breadth (or rather but a threepence) of the Egg-shel must Swim above the Liquor; which then put again into your Copper to boil. It will be some while, before it boil, (peradventure a goodquarter of an hour) but all that while scum will rise, which skim away still as it riseth; and it should be clear scummed by then it boileth: which as soon as it doth, turn up an hour Glass, and let it boil well a good hour. A good quarter before the hour is out, put to it a pound of White-Ginger beaten exceedingly small and searsed (which will sever all the skins and course parts from the fine) which having boiled a quarter of an hour, so to make up the whole hour of boiling, pour out the Liquor into wide open Vats to cool. When it is quite cold, put a pottle of New-ale-barm into a Pipe or Butt, standing endwise with his head out, and pour upon it a Pail-full of your cool Liquor out of one of the Vats; which falling from high upon it with force, will break and dissipate the barm into atoms, and mix it with the Liquor. Pour immediately another pail-ful to that, continuing to do so, till all the Liquor be in. Which by this time and this course will be uniformly mixed with the barm, and begin to work. Yet scoop and lade it well a while, to make the mixtion more perfect, and set the working well on foot. Then cover your But-head with a sheet onely in Summer, but blankets in Winter; and let your Liquor work about 24 hours or more. The measure of that is, till the barm (which is raised to a great head) beginneth a little to fall. Then presently scum of the thick head of the barm, but take not all away so scrupulously, but that there may remain a little white froth upon the face of the Liquor. Which scoop and lade strongly, mingling all to the bottom, that this little remaining barm may by this agitation be mixed a new with the whole. Then immediately Tun this Liquor into two hogsheads that have served for Spanish-wine (be sure to fill them quite full) and there let it work two or three days; that is to say, till you see that all the feculent substance is wrought out, and that what runneth out, beginneth to be clear, though a little whitish or frothy on the upperside of the stream that runs down along the outside of the hogshead. (If there should be a little more then to fill two hogsheads, put it in a Rundlet by it self.) Then take some very strong firm Paper, and wet it on one side with some of the barm that works out, and lay that side over the bung to cover it close. The barm will make it stick fast to the hogshead. This covering will serve for a moneth or two. Then stop it close with strong Cork fitted to the hole, with a linnen about it, to press it fast in: But let a little vent with a peg in it be made in hogshead, in some fit place above. This may be fit to broach in five or six moneths; but three weeks or a moneth before you do so, put into each hogshead half an ounce of Cinnamon; and two ounces of Cloves beaten into most subtile powder. (Sometimes he leaves out the Cloves) which will give it a most pleasant flavor; and they (as the Ginger did) sink down to the bottome and never trouble the Liquor. If they be put in long before (much more if they be boiled) they loose all their taste and Spirits entirely. This will last very well half a year drawing. But if you stay broaching it a year, and then draw it into bottles, it will keep admirable good three or four years, growing to be much better, then when broached at six months end. It will be purer, if you first boil the water by it self, then let it settle 24 hours; and pour the clear from the earthy sediment, which will be great, and dissolve your honey in that. You may Aromatise it with Ambergreece or Musk, or both (if you like them) by dissolving a very few Pastils in a Runlet of this Liquor, when you draw it into little vessels, (as He useth to do after five or six moneths) or with a few drops of the Extract of them. This Metheglin is a great Balsom and strengthener of the _Viscera_; is excellent in colds and coughs and consumptions. For which last they use to burn it (like wine) or rather onely heat it. Then dissolve the yolk of an Egge or two in a Pint of it, and some fresh Butter, and drink it warm in the morning fasting. As it comes from the Barrel or Bottle, it is used to be drunk a large draught (without any alteration or admixtion, with a toste early in the morning (eating the toste) when they intend to dine late. Consider of making Metheglin thus with purified rain water (of the _Æquinoxe_) or Dew.

The handfuls of Herbs, are natural large handfuls (as much as you can take up in your hand) not Apothecaries handfuls, which are much less. If a pottle of Barm do not make it work enough to your mind, you may put in a little more. Discretion and Experience must regulate that.

You may make small Meathe the same way, putting but half the proportion of honey or less. But then after three weeks or a months barrelling, you must bottle it.

AN EXCELLENT WAY TO MAKE METHEGLIN, CALLED THE LIQUOR OF LIFE, WITH THESE FOLLOWING INGREDIENTS

Take Bugloss, Borage, Hyssop, Organ, Sweet-marjoram, Rosemary, French-cowslip, Coltsfoot, Thyme, Burnet, Self-heal, Sanicle a little, Betony, Blew-buttons, Harts-tongue, Meadssweet, Liverwort, Coriander two ounces, Bistort, Saint John's wort, Liquorish, Two ounces of Carraways, Two ounces of Yellow-saunders, Balm, Bugle, Half a pound of Ginger, and one ounce of Cloves, Agrimony, Tormentil-roots, Cumfrey, Fennel-root's, Clowns-all-heal, Maiden-hair, Wall-rew, Spleen-wort, Sweet-oak, Pauls-betony, Mouse ear.

For two Hogsheads of Metheglin, you take two handfuls a piece of each herb, Excepting Sanicle; of which you take but half a handful. You make it in all things as the white Meathe of Mr. Pierce's is made, excepting as followeth. For in that you boil the herbs but a quarter of an hour, that the colour may be pale: But in this, where the deepness of the colour is not regarded, you boil them a good hour, that you may get all the vertue out of them. Next for the strength of it; whereas in that, an Egge is to emerge out of the Liquor but the breadth of a three pence; in This it is to emerge a large Groats-breadth. Then in this you take but half a pound of Ginger, and one ounce of Cloves. Whereas the white hath one pound of Ginger, and two ounces of Cloves. To this you use three quarts, or rather more of Ale-yest (fresh and new) and when all your Liquor is in a high slender tall pipe with the narrowest circumference that may be (which makes it work better then a broad one, where the Spirits loose themselves) you have the yest in a large Noggin with a handle, or pail, and put some of the Liquor to it, and make that work; then pour it from pretty high unto the whole quantity in the pipe, and lade it strongly with that Noggin five or six, or eight times, pouring it every time from high, and working it well together, that so every Atome of the yest maybe mingled with every Atome of the Liquor. And this course (in this particular) you may also use in the white. It is best not to broach this, till a year be over after the making it.

TO MAKE GOOD METHEGLIN

Take to every Gallon of Honey, three Gallons of water, and put them both together, and set them over so soft a fire, that you may endure to melt and break the honey with your hands. When the honey is all melted, put in an Egge, and let it fall gently to the bottome, and if the Egge rise up to the top again of the Liquor, then is it strong enough of the honey; but if it lie at the bottome, you must put in more honey, stirring of it till it do rise. If your honey be very good, it will bear half a Gallon of water more to a Gallon of Honey. Then take Sweet-bryar, Rose-mary, Bayes, Thyme, Marjoram, Savory, of each a good handful, which must be tyed up all together in a bundle. This Proportion of herbs will be sufficient for 12 Gallons of Metheglin; and according to the quantity you make of Metheglin, you must add of your herbs or take away. When you have put these things together set it upon a quick fire, and let it boil as fast as you can for half an hour, or better, skiming of it very clean, which you must Clarifie with two or three whites of Eggs. Then take it off from the fire, and put it presently into some clean covers, and let it stand till the next morning; then pour the clear from the bottom 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 some three or four days, you may put in some two or three spoonfuls of good-ale-yest; it will make it ready the sooner to drink, if you let it work together, before you stop it up.

The older the honey is, the whiter coloured the Metheglin will be.

TO MAKE WHITE METHEGLIN OF SIR JOHN FORTESCUE

Take twelve Gallons of water, one handful of each of these herbs, Eglantine, Rosemary, Parsley, Strawberry-leaves, Wild-thyme, Balm, Liver-wort, Betony, Scabious; when your water begins to boil, cast in your herbs, and let them boil a quarter of an hour. Then strain it from the herbs. When it is almost cold, then put in as much of the best honey, as will make it bear an Egge, to the breadth of two pence; and stir it till all the honey be melted. Then boil it well half an hour at the least, and put into it the whites of six Eggs beaten to a froth to clarifie it; and when it hath drawn all the scum to the top, strain it into woodden vessels. When it is almost cold, put barm to it, and when it worketh well, Tun it into a well-seasoned vessel, where neither Ale nor Beer hath been, for marring the colour; and when it hath done working, take a good quantity of Nutmegs, Mace, Cinnamon, Cloves and Ginger bruised, and put it into a boulter bag, and hang it in the barrel.

If you will have it taste much of the spice, let it boil 3 or 4 walms in it, after you have put in the honey. But that will make it have a deep colour.

A RECEIPT FOR MEATHE