After the same manner may excellent Metheglin be made of Honey and Sugar, or such a kind of Drink as but little differs from the Savour of Wine. An Art, verily, most profitable in those places which have no Wine, but have that defect supplied by the great Quantity of Honey and Sugar. The manner of making such a kind of Drink is this.
Let there be added to the Honey so much water as is sufficient, for their boiling together in a Copper, and let them being boiled be diligently scummed so long till the Honey becomes thick again, and gets a duskish or a reddish Colour, which is a sign, that the less sweet, and less honied Savour is removed away, by the boiling.
To this Honey reduced to the said thickness, let be again added as much water as is sufficient, that they may be boiled together, and being boiled put up in Barrels. Whilst it is yet warm some Ale yest must be added, which being fermented, renders this Liquor so sweet that it is but little inferiour to Wine; moreover it will come nearer to the Tast of Wine, if a due part of dissolved Tartar shall be added thereunto in the Fermentation, that so being fermented together herewith, it may acquire to it self a winy Tast.
N. B. But here good heed must be had, that in the last Solution there be not taken too little water, but rather more than is wont to be taken in the making of common Mede. The reason is this; because the Honey gets not its due fermentation, but retains its usual and a kind of nauceous Sweetness, and cannot be made partaker of a winy Savour.
But now, water enough being added, promotes the Fermentation, and causeth that it gets its Purity and Clarity much sooner, and is of an excellent sweet Savour. After that this Metheglin hath gotten the requisite Clarity, the superfluous water is to be abstracted thencefrom by your Magnet, which water being removed, the remaining ungratefull Savour of the Honey going away together with the water, vanisheth, and this Wine of the Honey, gets its strong Spirits from the Honey, and has a winy Savour from the Tartar. If any one be so minded, he may add to the Honey in the first boiling, some Spices, or which is better, may hang them in a little Bag in at the Bung, that so they may be fermented with the Metheglin, and give it a sweet Savour. The Spices are these that follow: Cardamoms one, Coriander two, Orris Roots three parts; the which will give the Metheglin a fine Tast. The Flowers of Elder make it tast just like Wine made of the Apian or Muscadel Grapes. Cinamon and Cloves also do give it a delicate Sweetness. But every one may use such Spices as he thinks best, according as he fancieth this or that Tast. Of such Metheglin is made most excellent Vinegar, which scarce is inferiour to wine Vinegar though of the very best Sort.
XCVII. Whither or no, there be any other benefit, which our Magnet can bestow.
He that shall onely diligently enquire by trials made, will without doubt, find, that such a Magnet as attracteth water, can be profitable many ways; which to treat largely of here, the time will not permit. For because that this Magnet draws out of all Liquors, their superfluous water, it doth certainly bring much Benefit, and manifold Fruits, very many of which, we would here declare if need required. But the time admits not of any longer dwelling about these things. But yet, however, I will reveal an Art for the Poor’s sake who have no Wine growing, nor any money to buy it, and are therefore enforced (but especially in the winter Season) to drink cold water after their hard Labours;) by the help of which said Art they may have good Wine to drink all the year both in the Summer and Winter months; I mean in those places in which theres plenty of Wine made, and is in the Autumn Season squeezed out with wine Presses.
In all those places in which store of Grapes are prest out with Presses, there is great store of the husks, the which is partly kept for the Beasts to nourish them in the Winter, and partly thrown away as unprofitable, especially in those Seasons which afford a great Quantity of Wine. But if so be that the Wine Harvest be somewhat poor and not so plentifull, then they pour water upon all the husks or on some part of them, and leave it so for some days, and again press them; and thereby is made a Drink that has some kind of wine-like Savour which is given to the Servants, and other Labourers to drink instead of bare water.
But now in such Years wherein they are thoroughly busied in curing or making much Wine, they have not the time to bestow about making that Drink then. Nay sometimes they have such a deal of Wine that they have not Cask to put it in, but are compelled to give away their smaller Wines to others, and stuff their Cellars with the more noble.
If therefore the poorer sort would have now and then a good Draught of Wine, they must get them some large Vessels which they must fill with the Offal of the Grapes, and with water poured thereupon, and leave them thus, so long untill the rich People have done with their wine Presses and stowed their Wines in their Cellars. Then may they also press out their second Wines in the rich mens wine Presses, and by the oft-spoken of Magnet separate the unprofitable water therefrom, and so lay up their Wine, the which will last and abide good and durable all the Year about, which it will not otherwise do. For such kind of second Wines dure only (for the most part) but the Winter and Spring, and part of the Summer, and the utmost time they remain any thing good is but till the Month of July, afterwards they grow ropy or musty. But now the unprofitable part of the water being separated, they get a shorter or longer durability according to the moreness or lesness of their Concentration. This advice and secret was I willing to bestow upon the poor that they may also drink good Wine.