_ana_, one Ounce. Let all these boil
together in the Liquor, the space of a quarter of an hour. Then strain the
Liquor from them, and let it cool, till it be Blood-warm. Put in so much
honey, until an Egge swim on it; and when your honey is melted, then put it
into the Barrel. When it is almost cold, put a little Ale barm to it; And
when it hath done working, put into your barrel a bag of Spice of Nutmegs,
Ginger, Cloves and Mace, and grains good store; and if you will, put into a
Lawn-bag two grains of Ambergreece and two grains of Musk, and fasten it in
the mouth of your barrel, and so let it hang in the Liquor.

A MOST EXCELLENT METHEGLIN

Take one part of honey, to eight parts of Rain or River-water; let it boil
gently together, in a fit vessel, till a third part be wasted, skiming it
very well. The sign of being boiled enough is, when a New-laid-egg swims
upon it. Cleanse it afterwards by letting it run through a clean
Linnen-cloth, and put it into a woodden Runlet, where there hath been wine
in, and hang in it a bag with Mustard-seeds by the bung, that so you may
take it out, when you please. This being done, put your Runlet into the hot
Sun, especially during the Dog-days, (which is the onely time to prepare
it) and your Metheglin will boil like Must; after which boiling take out
your Mustard-seeds, and put your vessel well stopped into a Cellar. If you
will have it the taste of wine, put to thirty measures of Hydromel, one
measure of the juyce of hops, and it will begin to boil without any heat.
Then fill up your vessel, and presently after this ebullition you will have
a very strong Metheglin.

TO MAKE WHITE METHEGLIN OF THE COUNTESS OF DORSET

Take Rosemary, Thyme, Sweet-bryar, Peny-royal, Bays, Water-cresses,
Agrimony, Marshmallow leaves, Liver-wort, Maiden-hair, Betony, Eye-bright,
Scabious, the bark of the Ash-tree, Eringo-roots, Green-wild-Angelica,
Ribwort, Sanicle, Roman-worm-wood, Tamarisk, Mother-thyme, Sassafras,
Philipendula, of each of these herbs a like proportion; or of as many of
them as you please to put in. But you must put in all but four handfuls of
herbs, which you must steep one night, and one day, in a little bowl of
water, being close covered; the next day take another quantity of fresh
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, until they
look green; and so let it boil three or four times