THE COUNTESS OF BULLINGBROOK’S WHITE METHEGLIN

Take eight Gallons of Conduit-water, and boil it very well; then put as much Honey in it, as will bear an Egge, and stir it well together.  Then set it upon the fire, and put in the whites of four Eggs to clarifie it; And as the scum riseth, take it off clean:  Then put in a pretty quantity of Rosemary, and let it boil, till it tasteth a little of it:  Then with a scummer take out the Rosemary, as fast as you can, and let it boil half a quarter of an hour; put it into earthen pans to cool; next morning put it into a barrel, and put into it a little barm, and an Ounce of Ginger scraped and sliced; And let it stand a Month or six Weeks.  Then bottle it up close; you must be sure not to let it stand at all in Brass.

MR. WEBBES MEATH

Master Webbe, who maketh the Kings Meathe, ordereth it thus.  Take as much of Hyde-park water as will make a Hogshead of Meathe:  Boil in it about two Ounces of the best Hopp’s for about half an hour.  By that time, the water will have drawn out the strength of the Hopp’s.  Then skim them clean off, and all the froth, or whatever riseth of the water.  Then dissolve in it warm, about one part of Honey to six of water:  Lave and beat it, till all the Honey be perfectly dissolved; Then boil it, beginning gently, till all the scum be risen, and scummed away.  It must boil in all about two hours.  Half an hour, before you end your boiling, put into it some Rosemary-tops, Thyme, Sweet-marjorame, one Sprig of Minth, in all about half a handful, and as much Sweet-bryar-leaves as all these; in all, about a handful of herbs, and two Ounces of sliced Ginger, and one Ounce of bruised Cinamon.  He did use to put in a few Cloves and Mace; But the King did not care for them.  Let all these boil about half an hour, then scum them clean away; and presently let the Liquor run through a strainer-cloth into a Kiver of wood, to cool and settle.  When you see it is very clear and settled, lade out the Liquor into another Kiver, carefully, not to raise the settlings from the bottom.  As soon as you see any dregs begin to rise, stay your hand, and let it remain unstirred, till all be settled down.  Then lade out the Liquor again, as before; and if need be, change it again into another Kiver:  all which is done to the end no dregs may go along with the Liquor in tunning it into the vessel.  When it is cold and perfect clear, tun it into a Cask, that hath been used for Sack, and stop it up close, having an eye to give it a little vent, if it should work.  If it cast out any foul Liquor in working, fill it up always presently with some of the same liquor, that you have kept in bottles for that end.  When it hath wrought, and is well settled (which may be in about two months or ten weeks) draw it into Glass-bottles, as long as it comes clear; and it will be ready to drink in a Month or two:  but will keep much longer, if you have occasion:  and no dregs will be in the bottom of the bottle.