This will draw all the dregs to it, and swim at
the top, so that you may skim all oflf together. And
this she holdeth the best way of clarifying the Li-
quor, 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.
THE CLOSET OPEO^ED 41
TO MAKE WHITE MEATH
Take Rosemary, Thyme, Sweet-bryar, Penyroyal,
BayeSjof 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 con-
sumed ; 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 cool-
ing ; so Tun it up, and put into the vessel in a
Linnen bag, Cloves, Mace, Cinamon and Nut-
megs bruised altogether. If you will have it to
drink presently, take the whites of two or three
Eggs, of barm a spoonful,and asmuchof Wheaten-
flower. Then let it work before you stop it, after-
wards 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 hand-
ful of Rosemary, and as much of Bayleaves ; with
42 SIR KENELUe DIG BIS
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 Make White Meath
Page 41 · 3 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
This will draw all the dregs to it, and swim at the top, so that you may skim all oflf 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 months. 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.
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 Bayleaves ; 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
Records on this page
To Make White MeathSir William Paston's MeatheAnother Pleasant Meathe of Sir William Paston's