be cold, cover them. This being done, you will find
it worked enough by the black that cometh up by
thesides of the Tubs ; then take a sieve and take off
the yest and bread. Afterwards draw it off at a tap
in the Tub into the cask you intend to keep it in ;
then take a quantity of spiceas before, well-bruised,
and put it into a bag, and make it fast at the bung,
withastring,and if itbeginstowork,afterit is in the
cask, be sure to give it vent, or else you will loose all.
TO MAKE MEATH
To every quart of honey put four quarts of Spring-
water ; temper the honey in the water, being a little
warmed ; then put it on the fire again, with Fennel,
Rose-mary, Thyme, Agrimony, Parsley or the like.
Let them boil half an hour, and upwards ; and as it
boileth, scum the froth ; Then take it off, and strain
it, and let it cool as you do your wort. Then put a
little barm into it, then take off the froath again, and
stir it well together. Then take two quarts of Ale,
boiled with Cloves. Mace, Cinnamon, Ginger and
Liquorice ; and put it to the Meath and Tun it up.
A RECEIPT TO MAKE WHITE MEATH
Take Rose-mary, Thyme, Sweet-bryar, Peny-royal,
Bays, Water-cresses, Agrimony, Marsh-mallow-
leaves and flowers. Liver-wort, Maiden-hair, Be-
tony. Eye-bright, Scabious, the bark of an Ash-tree,
young Eringo- roots. Wild- Angelica, Ribwort,
Sinacle, Roman -worm -wood. Tamarisk, Mother-
thyme, Saxafrage, Philipendula, of each of these
herbs a like proportion ; orof as manyas you please
to put in. You must put in all but four handfuls of
herbs, which you must steep a night and a day, in a
THE CLOSET OPEJ\(ED 83
little bowl of water, being close covered. The next
day take another fresh quantity of water, and boil
the same herbs in it, till the colour be very high ;
then take another quantity of water, and boil the
same herbs in it, untill it look green ; and so let
them boil three or four times in several waters, as
long as the Liquor looketh anything green. Then
let it stand with these herbs in it a day and a night.
Remember the last water you boil it in, to this pro-
portion of herbs, must be eighteen Gallons. And
when ithath stood a day andanight with these herbs
in it after the last boiling, then strain the Liquor
from the herbs ; and put as much of the finest and
best honey into the Liquor, as will bear an Egg ; you
must work the honey and liquor together a whole
day, until the honey be consumed ; then let it stand
one whole night ; then let it be well laboured again,
and set it a clearing ; and so boil it again with the
whites of six New-laid-eggs with the shells ; skim
it very clean ; and let it stand a day a cooling ; then
put it into a barrel, and take Cloves, Mace, Cinna-
mon and Nutmegsas much aswill please your taste,
andbeatthemalltogether,and put them ina Linnen
bag, and hang itwith athread into the barrel. Then
take the whites of two or three New-laid- eggs, a
spoonful of barm, a spoonful of Wheat-flower, and
beat them all together, and put it into your Liquor
in the barrel, and let it work before you stop it;
then afterwards stop it well, and set itinacold place,
and when it hath been settled some sixweeks : draw
it into bottles, and stop it very close, and drink not
of it in a month after.
84 SIR KENELMS DIGBIS
TO MAKE METHEGLIN ✪ To Make Metheglin
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AI-modernized reading of the original text
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be cold, cover them. This being done, you will find
it worked enough by the black that cometh up by
thesides of the Tubs ; then take a sieve and take off
the yest and bread. Afterwards draw it off at a tap
in the Tub into the cask you intend to keep it in ;
then take a quantity of spiceas before, well-bruised,
and put it into a bag, and make it fast at the bung,
withastring,and if itbeginstowork,afterit is in the
cask, be sure to give it vent, or else you will loose all.
TO MAKE MEATH
To every quart of honey put four quarts of Spring-
water ; temper the honey in the water, being a little
warmed ; then put it on the fire again, with Fennel,
Rose-mary, Thyme, Agrimony, Parsley or the like.
Let them boil half an hour, and upwards ; and as it
boileth, scum the froth ; Then take it off, and strain
it, and let it cool as you do your wort. Then put a
little barm into it, then take off the froath again, and
stir it well together. Then take two quarts of Ale,
boiled with Cloves. Mace, Cinnamon, Ginger and
Liquorice ; and put it to the Meath and Tun it up.
A RECEIPT TO MAKE WHITE MEATH
Take Rose-mary, Thyme, Sweet-bryar, Peny-royal,
Bays, Water-cresses, Agrimony, Marsh-mallow-
leaves and flowers. Liver-wort, Maiden-hair, Be-
tony. Eye-bright, Scabious, the bark of an Ash-tree,
young Eringo- roots. Wild- Angelica, Ribwort,
Sinacle, Roman -worm -wood. Tamarisk, Mother-
thyme, Saxafrage, Philipendula, of each of these
herbs a like proportion ; orof as manyas you please
to put in. You must put in all but four handfuls of
herbs, which you must steep a night and a day, in a
THE CLOSET OPEJ\(ED 83
little bowl of water, being close covered. The next
day take another fresh quantity of water, and boil
the same herbs in it, till the colour be very high ;
then take another quantity of water, and boil the
same herbs in it, untill it look green ; and so let
them boil three or four times in several waters, as
long as the Liquor looketh anything green. Then
let it stand with these herbs in it a day and a night.
Remember the last water you boil it in, to this pro-
portion of herbs, must be eighteen Gallons. And
when ithath stood a day andanight with these herbs
in it after the last boiling, then strain the Liquor
from the herbs ; and put as much of the finest and
best honey into the Liquor, as will bear an Egg ; you
must work the honey and liquor together a whole
day, until the honey be consumed ; then let it stand
one whole night ; then let it be well laboured again,
and set it a clearing ; and so boil it again with the
whites of six New-laid-eggs with the shells ; skim
it very clean ; and let it stand a day a cooling ; then
put it into a barrel, and take Cloves, Mace, Cinna-
mon and Nutmegsas much aswill please your taste,
andbeatthemalltogether,and put them ina Linnen
bag, and hang itwith athread into the barrel. Then
take the whites of two or three New-laid- eggs, a
spoonful of barm, a spoonful of Wheat-flower, and
beat them all together, and put it into your Liquor
in the barrel, and let it work before you stop it;
then afterwards stop it well, and set itinacold place,
and when it hath been settled some sixweeks : draw
it into bottles, and stop it very close, and drink not
of it in a month after.
84 SIR KENELMS DIGBIS
TO MAKE METHEGLIN