it, and when it is but blood-warm, put in as much of the best
honey, as will make the Liquor bear an Egg the breadth of six pence above
the water. Then boil it again as long as any scum will rise. Then set it
abroad a cooling; and when it is almost cold, put in half a pint of good
Ale-barm; and when it hath wrought, till you perceive the barm to fall,
then Tun it, and let it work in the barrel, till the barm leaveth rising,
filling it up every day with some of the same Liquor. When you stop it up,
put in a bag with one Nutmeg sliced, a little whole Cloves and Mace, a
stick of Cinnamon broken in pieces, and a grain of good Musk. You may make
this a little before Michaelmas, and it will be fit to drink at Lent.

This is Sir Edward Bainton's Receipt, Which my Lord of Portland (who gave
it me) saith, was the best he ever drunk.

TO MAKE A SMALL METHEGLIN

Take four Gallons of water, and set it over the fire. Put into it, when it
is warm, eight pounds of honey; as the scum riseth, take it clean off. When
it is clear, put into it three Nutmegs quartered; three or four Races of
Ginger sliced; Then let it boil a whole hour, Then take it off the fire,
and put to it two handfuls of ground Malt; stir it about with a round
stick, till it be as cold as wort, when you put yest to it. Then strain it
out into a pot or Tub, that hath a spiggot and faucet, and put to it a pint
of very good Ale-yest; so let it work for two days; Then cover it close for
about four or five days, and so draw it out into bottles. It will be ready
to drink within three weeks.

TO MAKE MEATH

Take to six quarts of water, a quart of the best honey, and put it on the
fire, and stir it, till the honey is melted: and boil it well as long as
any scum riseth: and now and then put in a little cold water, for this will
make the scum rise: keep your kettle up as full as you did put it on; when
it is boiled enough, about half an hour before you take it off, then take a
quantity of Ginger sliced and well scraped first, and a good quantity of
Rosemary, and boil both together. Of the Rosemary and Ginger you may put in
more or less, for to please your taste: And when you take it off the fire,
strain it into your vessel, either a well seasoned-tub, or a great cream
pot, and the next morning when it is cold, pour off softly the top from the
settlings into another vessel; and then put some little quantity of the
best Ale-barm to it and cover it with a thin cloth over it,