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