The closet of Sir Kenelm Digby Knight opened

it; and when it hath drawn all the scum to the top, strain it into woodden vessels. When it is almost cold, put barm to it, and when it worketh well, Tun it into a well-seasoned vessel, where neither Ale nor Beer hath been, for marring the colour ; and when it hath done working, take a good quantity of Nutmegs, Mace, Cinnamon, Cloves and Ginger bruised, and put it into a boulter bag, and hang it in the barrel. If you will have it taste much of the spice, let it boil 3 or 4 walms in it, after you have put in the honey. But that will make it have a deep colour. A RECEIPT FOR MEATHE To seven quarts of water, take two quarts of honey, and mix it well together ; then set it on the fire to boil, and take three or four Parsley-roots, and as many Fennel-roots, and shave them clean, and slice them, and put them into the Liquor, and boil altogether, and skim it very well all the while it is a boyling; and when there will no more scum rise, then is it boiled enough: but be careful that none of the scum do boil into it. Then take it off, and let it cool till the next day. Then put it up in a close vessel, and put thereto half a pint of new good barm, and a very few Cloves pounded and put in a Linnen-cloth, and tie it in the vessel, and stop it up close ; and within a fortnight, it will be ready to drink ; but if it stay longer, it will be the better. MY LORD GORGE HIS MEATHE Take a sufficient quantity of Rain-water, and boil in it the tops of Rose-mary, Eglantine, Betony, Strawberry-leaves, Wall-flowers, Borage and Bugloss, of each one handful; one sprig of Bays ; and two or three of Sage. Then take it off the fire, and put a whole raw Egge into it, and pour so much honey to it, till the Egge rise up to the top ; then boil it again, skiming it very well, and so let it cool. Then Tun it up, and put Barm to it, that it may ferment well. Then stop it up, and hang in it such spices, as you like best. It will not be right to drink under three or four moneths. THE LADY VERNON'S WHITE ME- THEGLIN Take three Gallons of water (rain water is best) boil in it broad Thyme, Rose-mary, Peny- royal, of each three handfuls. Then put it into a stone Pan to cool, and strain away the herbs ; and when it is cold, put in one quart of honey, and mix it very well ; then put to it one Nutmeg, a little Cinnamon ; Cloves and Ginger ; someOrange andLimon-peels. Then boil and scum it very well, while any scum will rise. Then put in your spices, and try with a New-laid-egg ; and the stronger it is, the longer you may keep it; and if you will drink it presently, put it up in bottles, and rub the Corks with yest, that it may touch it, and it will be ready in three or four days to drink. And if you make it in the spring put no spices, but Cloves and Cinnamon, and add Violets, Cowslips, Marigolds, and Gillyflowers; and be sure to stop your vessel close with Cork ; and to this put no yest, for the Clove-gillyflowers will set it to work. SEVERAL SORTS OF MEATH, SMALL AND STRONG I. Small. Take ten Gallons of water, and five quarts of honey, with a little Rosemary, more Sweetbryar, some Balme, Burnet, Cloves, less Ginger, Limon Peel. Tun it with a little barm ; let it remain a week in the barrel with a bag of Elderflowers ; then bottle it.