Note, That if you make Hydromel by fermenta-
tion in the hot Sun (which will last about fourty
days, and requireth the greater heat) you must take
it thence, before it be quite ended working ; and
stop it up very close, and set it in a cold Cellar, and
not pierce it in two months, at the soonest. It will
be very good this way, if you make it so strong, as
to bear an Egge very boyant. It is best made by
taking all the Canicular days into your fermenta-
tion.
A VERY GOOD MEATH
Put three parts of water to one of honey. When
theHoneyis dissolved,it is to bear anEgge boyant.
Boil it and skim it perfectly clear. You may boil in
it Pellitory of the wall. Agrimony, or what herbs
you please. To every ten Gallons of water, take
Ginger, Cinnamon, ana^ one Ounce, Nutmegs half
an Ounce. Divide this quantity (sliced and bruised)
into two parts. Boil the one in the Meath, severing
it from the Liquor, when it is boiled, by running
through a strainer ; andhang the otherparcel in the
barrel bythe bung in a bagwith a bullet in it. When
it is cold. Tun it. And then you may work it with
barm if you please; but it is most commended with-
out.
TO MAKE WHITE METHEGLIN
Take the Honey-combs, that the Honey is run out
from them, and lay them in water over night ; next
daystrain them, and put theLiquor a boiling; Then
take the whites of two or three Eggs✪ To Make White Metheglin, and clarifie the
THE CLOSET OPEVjED 6i
Liquor. When you have so done, skim it clean.
Then take a handful of Peny-royal ; four handful s
of Angelica ; a handful of Rosemary ; a handful of
Borrage ; a handful of Maidenhair, a handful of
Harts-tongue ; of Liverwort, of Water-cresses, of
Scurvy-grass, ana, a. handful ; of the Roots of
Marsh mallows, Parsley, Fennel, ana, one Ounce.
Let all these boil together in the Liquor, the space
of a quarter of an hour. Then strain the Liquor from
them, and let it cool, till it be Blood-warm. Put in
so much honey, until an Egge swim on it ; and when
your honey is melted, then put it into the Barrel.
When it is almost cold, put a little Ale barm to it ;
And when it hath done working, put into your bar-
rel a bag of Spice of Nutmegs, Ginger, Cloves and
Mace, and grains good store ; and if you will, put
into a Lawn-bag two grains of Amber-greece and
two grains of Musk, and fasten it in the mouth of
your barrel, and so let it hang in the Liquor.
A MOST EXCELLENT METHEGLIN
Take one part of honey, to eight parts of Rain or
River-water ; let it boil gently together, in a fit ves-
sel, till a third part be wasted, skiming it very well.
The sign of being boiled enough is,when a New-laid-
egg swims upon it. Cleanse it afterwards by letting
it run through a clean Linnen-cloth,and put it into
a woodden Runlet, where there hath been wine in,
and hang in itabagwithMustard-seedsbythebung,
that so you may take it out, when you please. This
being done, put your Runlet into the hot Sun, especi-
ally during the Dog-days, (which is the onely time
to prepare it) and your Metheglin will boil like
62 SIR KENELMS DIGBIS ✪ A Most Excellent Metheglin
Page 51 · 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
Note, That if you make Hydromel by fermentation in the hot Sun (which will last about fourty days, and requireth the greater heat) you must take it thence, before it be quite ended working ; and stop it up very close, and set it in a cold Cellar, and not pierce it in two months, at the soonest. It will be very good this way, if you make it so strong, as to bear an Egge very buoyant. It is best made by taking all the Canicular days into your fermentation.
A VERY GOOD MEATH Put three parts of water to one of honey. When the Honey is dissolved, it is to bear anEgge buoyant. Boil itt and skim it perfectly clear. You may boil in it Pellitory of the wall. Agrimony, or what herbs you please. To every ten Gallons of water, take Ginger, Cinnamon, ana, one Ounce, Nutmegs half an Ounce. Divide this quantity (sliced and bruised) into two parts. Boil the one in the Meath, severing it from the Liquor, when it is boiled, by running through a strainer ; and hang the other parcel in the barrel by the bung in a bagwith a bullet in it. When it is cold. Tun it. And then you may work it with barm if you please; but it is most commended without.
Take the Honey-combs, that the Honey is run out from them, and lay them in water over night ; next day strain themm, and put theLiquor a boiling; Then take the whites of two or three Eggs, and clarifie the
Liquor. When you have so done, skim it clean. Then take a handful of Peny-royal ; four handfuls of Angelica ; a handful of Rosemary ; a handful of Borrage ; a handful of Maidenhair, a handful of Harts-tongue ; of Liverwort, of Water-cresses, of Scurvy-grass, ana, a handful ; of the Roots of Marsh mallows, Parsley, Fennel, ana, one Ounce. Let all these boil together in the Liquor, the space of a quarter of an hour. Then strain the Liquor from them, and let it cool, till it be Blood-warm. Put in so much honey, until an Egge swim on it ; and when your honey is melted, then put it into the Barrel. When it is almost cold, put a little Ale barm to it ; And when it hath done working, put into your barrel a bag of Spice of Nutmegs, Ginger, Cloves and Mace, and grains good store ; and if you will, put into a Lawn-bag two grains of Amber-greece and two grains of Musk, and fasten it in the mouth of your barrel, and so let it hang in the Liquor. A MOST EXCELLENT METHEGLIN Take one part of honey, to eight parts of Rain or River-water ; let it boil gently together, in a fit vessel, till a third part be wasted, skiming it very well. The sign of being boiled enough is,when a New-laidegg swims upon it. Cleanse it afterwards by letting it run through a clean Linnen-cloth,and put it into a woodden Runlet, where there hath been wine in, and hang in itabagwithMustard-seedsbythebung, that so you may take it out, when you please. This being done, put your Runlet into the hot Sun, especially during the Dog-days, (which is the onely time to prepare it) and your Metheglin will boil like
Records on this page
To Make White MetheglinWhite MetheglinA Most Excellent Metheglin