a little Cinnamon and Cloves and boil it well. And
when it is cold, put it up in bottles very close stop-
ped, and the stopples well tyed on. This will not
keep abovefiveorsix weeks,but itisveryfine drink.
Make your Metheglin as soon as ever you take
your Bees; for if you wash your combs in the water
you boil your herbs in,when itis cold,itwill sweeten
much. But you must afterwards strain it through
a cloth, or else there will be much wax.
TO MAKE MEATH
If you will have it to keep a year or two, take six
parts of water, and one of honey ; But if you will
have it to keep longer, take but four parts of water
to one of honey✪ Meath. Dissolve the honey very well in
the water, then boil it gently, skimming it all the
while as the scum riseth, till no more scum riseth.
Then pour it out of the Copper into a fit vessel or
vessels to cool. Then Tun it up in a strong and
sweet cask, and let it stand in some place, where
there is some littlewarmth ; (It will do as well with-
out warmth, but be longer growing ripe) This will
make it work. At first a course foul matter will
work over ; to which purpose it must be kept always
full with fresh Liquor of the same, as it worketh
over. When it begins to work more gently, and
that which riseth at the top, is no more foul, but is
a white froth ; then fill and stop it up close, and set
it in a cool cellar, where it is to stand continually.
After half a year or a year, you may draw it oiF
from the Lees into a clean vessel, or let it remain
untouched. It is not fit to be drunk for it's perfec-
tion till the sweetness be quite worn off, yet not to
THS CLOSET OPEO^D 79
be sower, but vinous. You may drink it at meals
instead of wine, and is wholesomer and better then
wine.
To small Meath, that is to be drunk presently,
you may put a little Ginger to give it life, and work
it with a little barm. If the Meath work not at all,
it will nevertheless begood,andperadventure better
than that which worketh ; but it will be longer first,
and the dregs will fall down to the bottom, though
it work not.
Small Meath of eight or nine parts of water to
one of honey✪ Small Meath, will be very good, though it never
work, but be barrell'd up as soon as it is cold, and
stopped close: and after two or three months drunk
from the barrel without botteling. This is good for
Meals.
TO MAKE WHITE MEATH
Take to every three Gallons of water, one Gallon
of honey and set the water over the fire, and let the
honey melt, before the water be too hot ; then put in
a New-laid-egg✪ White Meath, and feel with your hand ; if it comes
half way the water, it is strong enough ; Then put
into it theseHerbs,Thyme, Sweet-marjoram, Win-
ter-savoury, Sweet-bryar, and Bay-leaves, in all a
good great handful ; which a proportion for ten Gal-
lons ; Then with a quick-fire boil it very fast half
an hour, and no longer ; and then take it from the
fire,and let it cool in two or three woodden vessels ;
and let it stand without stirring twenty four hours.
Then softly drain it out, leaving all the dregs be-
hind. Put the clear intoyour vessel ; and if you like
any spice, take Ginger, Nutmeg, Cinnamon, Mace
8o SIR KENELMS DIGBIS
Page 60 · 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
a little Cinnamon and Cloves and boil it well. And when it is cold, put it up in bottles very close stopped, and the stopples well tyed on. This will not keep above five or six weeks,but it is very fine drink.
Make your Metheglin as soon as ever you take your Bees; for if you wash your combs in the water you boil your herbs in,when it is cold, it will sweeten much. But you must afterwards strain it through a cloth, or else there will be much wax.
If you will have it to keep a year or two, take six parts of water, and one of honey ; But if you will have it to keep longer, take but four parts of water to one of honey. Dissolve the honey very well in the water, then boil it gently, skimming it all the while as the scum riseth, till no more scum riseth. Then pour it out of the Copper into a fit vessel or vessels to cool. Then Tun it up in a strong and sweet cask, and let it stand in some place, where there is some little warmth ; (It will do as well without warmth, but be longer growing ripe) This will make it work. At first a course foul matter will work over ; to which purpose it must be kept always full with fresh Liquor of the same, as it worketh over. When it begins to work more gently, and that which riseth at the top, is no more foul, but is a white froth ; then fill and stop it up close, and set it in a cool cellar, where it is to stand continually.
After half a year or a year, you may draw it oiF from the Lees into a clean vessel, or let it remain untouched. It is not fit to be drunk for it's perfection till the sweetness be quite worn off, yet not to
be sower, but vinous. You may drink it at meals instead of wine, and is wholesomer and better then wine.
To small Meath, that is to be drunk presently, you may put a little Ginger to give it life, and work it with a little barm. If the Meath work not at all, it will nevertheless begood,andperadventure better than that which worketh ; but it will be longer first, and the dregs will fall down to the bottom, though it work not.
Small Meath of eight or nine parts of water to one of honey, will be very good, though it never work, but be barrell'd up as soon as it is cold, and stopped close: and after two or three months drunk from the barrel without botteling. This is good for Meals.
Take to every three Gallons of water, one Gallon of honey and set the water over the fire, and let the honey melt, before the water be too hot ; then put in a New-laid-egg, and feel with your hand ; if it comes half way the water, it is strong enough ; Then put into it theseHerbs,Thyme, Sweet-marjoram, Winter-savoury, Sweet-bryar, and Bay-leaves, in all a good great handful ; which a proportion for ten Gallons ; Then with a quick-fire boil it very fast half an hour, and no longer ; and then take it from the fire,and let it cool in two or three woodden vessels ; and let it stand without stirring twenty four hours. Then softly drain it out, leaving all the dregs behind. Put the clear intoyour vessel ; and if you like any spice, take Ginger, Nutmeg, Cinnamon, Mace
Records on this page
MeathSmall MeathWhite Meath