our Liquor into a
large Kettle, and let it boil for two hours and a half, over a good fire,
skiming it all the while very carefully as long as any scum riseth. When it
is boiled enough, pour out your Liquor into clean vessels, and set it to
cool for 24 hours. Afterwards put it into some Runlets, and cover the bung
with a piece of Lead: have a care to fill it up always with the same boiled
Liquor for three or four months and during the time of working. This Meath
the older it is, the better it is. But if you will have your Meath red,
then take twenty pound of black Currants, and put them into a vessel, and
pour your Liquor on them. Of this honey-Liquor you cannot drink till after
nine months, or a year.

MY LORD HERBERT'S MEATH

Take ten Gallons of water; and to every Gallon of water a quart of honey, a
handful and a half of Rosemary, one Ounce of Mace, one Ounce and a half of
Nutmegs, as much Cinamon, half an Ounce of Cloves, a quarter of a pound of
Ginger scraped and cut in pieces. Put all these into the water, and let it
boil half an hour, then take it off the fire, and let it stand, till you
may see your shadow in it. Then put in the honey, and set it upon the fire
again. Then take the shells and whites of a dozen of Eggs, and beat them
both very well together: and when it is ready to boil up, put in your Eggs,
and stir it; then skim it clean, and take it off the fire, and put it into
vessels to cool, as you do wort. When it is cold, set it together with some
barm, as you do Beer. When it is put together leave the settlings behind in
the bottom; as soon as it is white over, Tun it up in a vessel, and when it
hath done working, stop it up as you do Beer. When it is three weeks old,
it will be fit to bottle or drink.

ANOTHER WHITE MEATH

Take three Pound of White-honey, or the best Hampshire-honey, and dissolve
it in a Gallon of water, and then boil it; and when it beginneth first to
boil, put into it half a quarter of an Ounce of Ginger a little bruised;
and a very little Cloves and Mace bruised, and a small quantity of
Agrimony. Let all this boil together a full hour, and keep it constantly
skimmed, as long as any Scum will rise upon it. Then strain it forth into
some clean Kiver or other vessel, and let stand a cooling; and when it is
cold, let it stand, till it be all creamed over with a blackish cream, and
that it make a kind of hissing noise; then put it up into your vessel, and
in two or three months tim