hich bruise them to have all their juyce: but
strain the Liquor from the Grains or Seeds, or Stones. And then proceed
with this tincted water, as is said above. You may make your Liquor as
strong, as you like, of the fruit. Cardamon-seeds mingled with the
suspended spices, adde much to the pleasantness of the drink. Limon-peel,
as also Elder-flowers.

MY LADY BELLASSISES MEATH

The way of making is thus. She boileth the honey with Spring-water, as I
do, till it be cleer scumed; then to every Gallon of Honey, put in a pound
or two of good Raisins of the Sun; boil them well, and till the Liquor bear
an Egge. Then pour it into a Cowl or Tub to cool. In about 24 hours it will
be cool enough to put the yest to it, being onely Lukewarm: which do thus:
spread yest upon a large hot tost, and lay it upon the top of the Liquor,
and cover the Tub well, first with a sheet, then with coverlets, that it
may work well. When it is wrought up to it's height, before it begin to
sink, put it into your barrel, letting it run through a loose open
strainer, to sever the Raisins and dregs from it. Stop it up close, and
after it hath been thus eight or ten days, draw it into bottles, and into
every bottle put a cod of Cardamoms, having first a little bruised them as
they lie in the cod; and opening the cod a little, that the Liquor may
search into it. Stop your bottles close, and after three or four moneths
you may drink, and it will be very pleasant and quick, and look like white
wine.

ANOTHER METHEGLIN

In every three Gallons of water, boil Rosemary, Liverwort, Balm, _ana_,
half a handful, and Cowslips two handfuls. When the water hath sufficiently
drawn out the vertue of the herbs, pour all into a Tub, and let it stand
all night. Then strain it. And to every three Gallons of the clear Liquor
(or 2-1/2, if you will have your drink stronger) put one Gallon of honey,
and boil it, till it bear an Egge, scuming it till no more scum will rise:
which to make rise the better, put in now and then a Porrenger full of cold
water. Then pour it into a Tub, and let it stand to cool, till it be blood
warm, and then put by degrees a Pint of Ale-yest to it, to make it work. So
let it stand three days very close covered. Then skim off the yest, and put
it into a seasoned barrel; but stop it not up close, till it have done
hissing. Then either stop it very close, if you will keep it in the barrel,
or draw it into bottles. Put into this proportion, Gin