you make, and let them
all be bruised, except the Orange peel, which leave whole. The Meath must
boil an hour by the Clock; after put it into Tubs to cool, and when it is
cold, take three or four slices of White-bread, tost them very hard, and
spread very good yest on both sides of the tosts; then put them into the
Tubs. If it be warm weather, let the Tubs be uncovered; but if it be cold,
cover them. This being done, you will find it worked enough by the black
that cometh up by the sides of the Tubs; then take a sieve and take off the
yest and bread. Afterwards draw it off at a tap in the Tub into the cask
you intend to keep it in; then take a quantity of spice as before,
well-bruised, and put it into a bag, and make it fast at the bung, with a
string, and if it begins to work, after it is in the cask, be sure to give
it vent, or else you will loose all.

TO MAKE MEATH

To every quart of honey put four quarts of Springwater; temper the honey in
the water, being a little warmed; then put it on the fire again, with
Fennel, Rose-mary, Thyme, Agrimony, Parsley or the like. Let them boil half
an hour, and upwards; and as it boileth, scum the froth; Then take it off,
and strain it, and let it cool as you do your wort. Then put a little barm
into it, then take off the froath again, and stir it well together. Then
take two quarts of Ale, boiled with Cloves. Mace, Cinnamon, Ginger and
Liquorice; and put it to the Meath and Tun it up.

A RECEIPT TO MAKE WHITE MEATH

Take Rose-mary, Thyme, Sweet-bryar, Peny-royal, Bays, Water-cresses,
Agrimony, Marsh-mallow-leaves and flowers, Liver-wort, Maiden-hair, Betony,
Eye-bright, Scabious, the bark of an Ash-tree, young Eringo-roots,
Wild-Angelica, Ribwort, Sinacle, Roman-worm-wood, Tamarisk, Mother-thyme,
Saxafrage, Philipendula, of each of these herbs a like proportion; or of as
many as you please to put in. You must put in all but four handfuls of
herbs, which you must steep a night and a day, in a little bowl of water,
being close covered. The next day take another fresh quantity of 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, untill it look green; and
so let them boil three or four times in several waters, as long as the
Liquor looketh anything green. Then let it stand with these herbs in it a
day and a night. Remember the last water you boil it in, to this proportion
of herbs, must be e