The closet of Sir Kenelm Digby Knight opened

or other, and let it stand till the next morning ; Then pour the Clear from the dregs, and Tun it up, putting in a little bag of such Spice as you like, whereof Ginger must be the most. After it hath stood three or four days, you may put in two or three spoon-fulls of good Ale-yest, it will make it the sooner ready to drink. It must work before you stop it up. The older your Honey is, the whiter your Metheglin will be. MEATH WITH RAISINS Put forty Gallons of water into your Caldron, and with a stick take the height of the water, making a notch, where the superficies of the water cometh. Then put to the water ten Gallons of Honey, which dissolve with much Laving it ; then presently boil it gently, skimming it all the while, till it be free from scum. Then put into it a thin bag of boulter-cloth containing forty pound weight of the best blew Raisins of the Sun, well picked and washed and wiped dry ; and let the bag be so large, that the Raisins may lie at ease and loosly in it. When you perceive that the Raisins are boiled enough to be very soft, that you may strain out all their substance, take out the bag, and strain out all the Liquor by a strong Press. Put it back to the Honey-liquor, and boil all together (having thrown away the husks of the Raisins with the bag) till your Liquor be sunk down to the notch of your stick, which is the sign of due strength. Then let it cool in a woodden vessel, and let it run through a strainer to sever it from the settlings, and put it into a strong vessel, that hath had Sack or Muscadine in it, not filling it to within three fingers breadth of the top (for otherwise it will break the vessel with working) and leave the bung open whiles it worketh, which will be six weeks very strongly, though it be put into a cold cellar. And after nine moneths, you may begin to drink it. MORELLO WINE To half an Aume of white wine, take twenty pounds of Morello Cherries, the stalks being first plucked off. Bruise the Cherries and break the stones. Pour into the Wine the juyce that comes out from the Cherries ; but put all the solid substance of them into a long bag of boulter-cloth, and hang it in the Wine at the bung, so that it lie not in the bottom, but only reach to touch it, and therefore nail it down at the mouth of the bung. Then stop it close. For variety, you may put some clear juyce of Cherries alone (but drawn from a larger proportion of Cherries) into another parcel ofWine. To either of them, if you will Aromatise the drink, take to this quantity two Ounces of Cinnamon grosly broken and bruised, and put it in a little bag at the spiggot, that all the wine you draw may run through the Cinnamon. You must be careful in bruising the Cherries, and breaking the stones. For if you do all at once, the Liquor will sparkle about. But you must first bruise the Cherries gently in a mortar, and rub through a sieve all that will pass, and strain the Residue hard through your hands. Then beat the remaining hard so strongly, as may break all the stones. Then put all together, and strain the clean through a subtil strainer, and put the solider substance into the bag to hang in the Wine. CURRANTS-WINE