if it do, then it is very well; and if it be made with the best
White-honey, it usually is just so. But if it should prove too strong, that
it bears the Egge broader; then boil a little more honey and water very
small, and put to it, when it is cold: and then put it into the vessel. It
is best to be made at Michaelmas, and not drunk of till Lent.

TO MAKE SMALL WHITE MEATH

Take of the best white honey six quarts; of Springwater sixteen Gallons;
set it on a gentle fire at first, tell it is melted, and clean skimmed;
then make it boil apace, until the third part be consumed. Then take it
from the fire, and put it in a cooler, and when it is cold, Tun it up, and
let it stand eight months, before you drink it. When you take it from the
fire, slice in three Orris-roots, and let it remain in the Liquor, when you
Tun it up.

A RECEIPT TO MAKE METHEGLIN

Take four Gallons of water, two quarts of Honey, two ounces of Ginger, one
ounce of Nutmegs, a good handful of Rose-mary tops, and as much of
Bay-leaves, two ounces of dried Orange-peel. Boil all these till it be so
strong as will bear an Egg, and not sink; when it is milk warm, work it up
with barm, during twenty four hours, and then barrel it up. And after three
months you may bottle it up at your pleasure.

As you desire a greater quantity of the drink, you must augment the
ingredients, according to the proportions above recited.

TO MAKE METHEGLIN

Take four Gallons of water and one of Honey; boil and skim it: then put
into it, Liverwort, Harts-tongue, Wild-carrot, and Yarrow, a little
Rosemary and Bays, one Parsly-root, and a Fennel-root; let them boil an
hour altogether. You may, if you please, hang a little bag of spice in it.
When it is cold, put a little barm to it, and let it work like Beer. The
roots must be scraped, and the Pith taken out.

MEATH FROM THE MUSCOVIAN AMBASSADOUR'S STEWARD

Take three times as much water as honey; then let the tubs, that the honey
must be wrought in, be cleansed very clean with scalding water, so that it
may not prove sowre; also when you mix them together, take half-warm-water,
and half cold, and squeese them well together; Afterwards when you think
the honey is well melted, then let it run through a sieve; and see your
kettle of Copper or Iron (but Copper is better than Iron) be very clean;
then put in your spice, as, Nutmegs, Ginger, Cloves, Cardamome, Anisseeds,
Orange peel; put these in according to the quantity