the liquor through a jelly bag often upon a little
Coriander-seeds, and Cinnamon; and when it runneth very clear, put it into
Bottles well stopped, and set it cool for your use, and drink every morning
a good draught of it, and at five in the afternoone.

TO MAKE WHITE METHEGLIN

Put to three Gallons of Spring-water, one of honey. First let it gently
melt; then boil for an hour, continually skiming it; then put it into an
earthen or a woodden vessel, and when it is a little more than Blood-warm,
set it with Ale-yest, and so let it stand twelve hours. Then take off the
yest, and bottle it up. Put into it Limon-peel and Cloves, or what best
pleaseth your taste of Spice or Herbs. Eringo-roots put into it, when it
is boiling, maketh it much better.

Note, That if you make Hydromel by fermentation in the hot Sun (which will
last about fourty days, and requireth the greater heat) you must take it
thence, before it be quite ended working; and stop it up very close, and
set it in a cold Cellar, and not pierce it in two months, at the soonest.
It will be very good this way, if you make it so strong, as to bear an Egge
very boyant. It is best made by taking all the Canicular days into your
fermentation.

A VERY GOOD MEATH

Put three parts of water to one of honey. When the Honey is dissolved, it
is to bear an Egge boyant. Boil it and skim it perfectly clear. You may
boil in it Pellitory of the wall, Agrimony, or what herbs you please. To
every ten Gallons of water, take Ginger, Cinnamon, _ana_, one Ounce,
Nutmegs half an Ounce. Divide this quantity (sliced and bruised) into two
parts. Boil the one in the Meath, severing it from the Liquor, when it is
boiled, by running through a strainer; and hang the other parcel in the
barrel by the bung in a bag with a bullet in it. When it is cold, Tun it.
And then you may work it with barm if you please; but it is most commended
without.

TO MAKE WHITE METHEGLIN

Take the Honey-combs, that the Honey is run out from them, and lay them in
water over night; next day strain them, and put the Liquor a boiling; Then
take the whites of two or three Eggs, and clarifie the Liquor. When you
have so done, skim it clean. Then take a handful of Peny-royal; four
handfuls of Angelica; a handful of Rosemary; a handful of Borrage; a
handful of Maidenhair, a handful of Harts-tongue; of Liverwort, of
Water-cresses, of Scurvy-grass, _ana_, a handful; of the Roots of
Marshmallows, Parsley, Fennel,