perceive by the hissing that it begins to work.
Then give it some little vent, else the Barrel
would break. When it is at the end of the work-
ing, stop it up close. She useth to make it at the
end of Summer, when she takes up her Honey,
and begins to drink it in Lent. But it will be
better if you defer piercing it till next Winter.
When part of the Barrel is drunk, she botteleth
the rest, which maketh it quicker and better. You
clear theDecoction from theHerbs by aHair-sieve.
SOME NOTES ABOUT HONEY
The Honey of dry open Countries, where there
is much Wild-thyme, Rosemary, and Flowers, is
best. It is of three sorts. Virgin-honey, Life-
honey, and Stock-honey. The first is the best.
The Life-honey next. The Virgin-honey is of
Bees, that swarmed the Spring before, and are
taken up in Autumn ; and is made best by chus-
ing the Whitest combs of the Hive, and then let-
ting the Honey run out of them lying upon a
Sieve without pressing it, or breaking of the
Combs. The Life-honey is of the same Combs
broken after the Virgin-honey is run from it ;
The Merchants of Honey do use to mingle all
the sorts together. The first of a swarm is called
Virgin-honey. That of the next year, after the
Swarm was hatched, is Life-honey. And ever
after, it is Honey of Old-stocks. Honey that is
forced out of the Combs, will always taste of Wax.
Hampshire Honey is most esteemed at London.
About Bisleter there is excellent good. Some
account Norfolk honey the best.
THE CLOSET OPEDiED
MR. CORSELLISES ANTWERP MEATH
To make good Meath, good white and thick
Marsilian or Provence-honey is best ; and of that,
to four Holland Pints (the Holland Pint is very-
little bigger then theEnglish Wine-pint :) of Water,
you must put two pound of Honey✪ Meath; The Honey
must be stirred in Water, till it be all melted ; If
it be stirred about in warm water, it will melt so
much the sooner.
When all is dissolved, it must be so strong that
an Egge may swim in it with the end upwards.
And if it be too sweet or too strong, because there
is too much Honey ; then you must put more
water to it ; yet so, that, as above, an Hens Egge
may swim with the point upwards : And then that
newly added water must be likewise well stirred
about, so that it may be mingled all alike. If the
Eggs sink (which is a token that there is not honey
enough) then you must put more Honey to it, and
stir about, till it be all dissolved, and the Eggs
swim, as abovesaid. This being done, it must be
hanged over the fire, and as it beginneth to seeth,
the scum, that doth arise upon it, both before and
after, must be clean skimed off. When it is first
set upon the fire, you must measure it first with a
stick, how deep the Kettel is, or how much Liquor
there be in it ; and then it must boil so long, till
one third part of it be boiled away. When it is thus
boiled, it must be poured out into a Cooler, or
open vessel, before it be tunned in the Barrel ; but
the Bung-hole must be left open, that it may have
vent. A vessel, which hath served for Sack is best.
^o SIR KENELM8 DIG BIS
TO MAKE EXCELLENT MEATHE ✪ Excellent Meathe
Page 25 · 2 recipe records on this page
Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
perceive by the hissing that it begins to work. Then give it some little vent, else the Barrel would break. When it is at the end of the working, stop it up close. She useth to make it at the end of Summer, when she takes up her Honey, and begins to drink it in Lent. But it will be better if you defer piercing it till next Winter. When part of the Barrel is drunk, she botteleth the rest, which maketh it quicker and better. You clear the Decoction from the Herbs by a Hair-sieve. SOME NOTES ABOUT HONEY The Honey of dry open Countries, where there is much Wild-thyme, Rosemary, and Flowers, is best. It is of three sorts. Virgin-honey, Lifehoney, and Stock-honey. The first is the best. The Life-honey next. The Virgin-honey is of Bees, that swarmed the Spring before, and are taken up in Autumn ; and is made best by chusing the Whitest combs of the Hive, and then letting the Honey run out of them lying upon a Sieve without pressing it, or breaking of the Combs. The Life-honey is of the same Combs broken after the Virgin-honey is run from it ; The Merchants of Honey do use to mingle all the sorts together. The first of a swarm is called Virgin-honey. That of the next year, after the Swarm was hatched, is Life-honey. And ever after, it is Honey of Old-stocks. Honey that is forced out of the Combs, will always taste of Wax. Hampshire Honey is most esteemed at London. About Bisleter there is excellent good. Some account Norfolk honey the best.
MR. CORSELLISES ANTWERP MEATH
To make good Meath, good white and thick Marsilian or Provence-honey is best ; and of that, to four Holland Pints (the Holland Pint is very little bigger then the English Wine-pint :) of Water, you must put two pound of Honey; The Honey must be stirred in Water, till it be all melted ; If it be stirred about in warm water, it will melt so much the sooner.
When all is dissolved, it must be so strong that an Egge may swim in it with the end upwards. And if it be too sweet or too strong, because there is too much Honey ; then you must put more water to it ; yet so, that, as above, an Hens Egge may swim with the point upwards : And then that newly added water must be likewise well stirred about, so that it may be mingled all alike. If the Eggs sink (which is a token that there is not honey enough) then you must put more Honey to it, and stir about, till it be all dissolved, and the Eggs swim, as abovesaid. This being done, it must be hanged over the fire, and as it beginneth to seeth, the scum, that doth arise upon it, both before and after, must be clean skimed off. When it is first set upon the fire, you must measure it first with a stick, how deep the Kettel is, or how much Liquor there be in it ; and then it must boil so long, till one third part of it be boiled away. When it is thus boiled, it must be poured out into a Cooler, or open vessel, before it be tunned in the Barrel ; but the Bung-hole must be left open, that it may have vent. A vessel, which hath served for Sack is best.
TO MAKE EXCELLENT MEATHE
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MeathExcellent Meathe