The closet of Sir Kenelm Digby Knight opened

ample, lOO 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 whitebread 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 yourLiquorwork 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,) Skimoff 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 Whitewine. 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 Cher- ries,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 theTub 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 codof Cardamoms,having firstalittle 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