er the first manner, till six moneths, and it will
endure drawing better then wine; but Bottleled, it is more spirited then
any drink.

The Spirit of Barm is made by putting store of water to the barm; then
distill the Spirit, as you do other Spirits; At last an oyl will come,
which is not for this use.

Sir Thomas Gower maketh his ordinary drink thus: Make very small well
Brewed Ale. To eight Gallons of this put one Gallon of honey; when it is
well dissolved and clarified, tun up the Liquor, making it work in due
manner with barm. When it hath done working, stop it up close, and in three
months it will be fit to drink.

He makes Metheglin thus. Make a good Decoct of Eglantine-leaves, Cowslip
flowers, a little Sweet-marjoram, and some Rosemary and Bay-leaves, Betony,
and Scabious, and a little Thyme. After the sediment hath settled, put 1/3
or 1/4 or 1/5 or 1/6 part of honey, (according as you would have it strong,
and soon ready) to the clear severed from the settlement, and stir it
exceeding well with stripped arms 4 or 5 hours, till it be perfectly
incorporated. Then boil and scum it; let it then cool and tun it up, &c.
After it hath cooled, lade the clean from the settlement, so that it may
not trouble it, and run up the clear thus severed from the settlings. Much
of the perfection consisteth in stirring it long with stripped arms before
you boil it. Then to boil it very leisurely till all the scum be off. And
order your fire so, that the scum may rise and drive all to one side. This
will be exceeding pale clear and pleasant Metheglin. He useth to every
Gallon of water, a good handful of Eglantine-leaves, and as much Cowslip
flowers; but onely a Pugil of Thyme or Marjoram.

AN EXCELLENT WAY OF MAKING WHITE METHEGLIN

Take of Sweet-bryar berries, of Rosemary, broad Thyme, of each a handful.
Boil them in a quantity of fair water for half an hour; then cleanse the
water from the herbs, and let it stand 24 hours, until it be thorough cold.
Then put your hony into it (hony which floweth from the Combs of it self in
a warm place is best) make it so strong of the honey that it bear an egge
(if you will have it strong) the breadth of a groat above the Liquor. This
being done, lave and bounce it very well and often, that the honey and
water may incorporate and work well together. After this boil it softly
over a gentle fire, and scum it. Then beat the whites of eggs with their
shells, and put into it to clarifie it. Af