Your Vessel, which you intend to boil your Meath in, must stand in scalding water, whilst you boil your Meath; it will drink up the less of your Meath.  Four spoonfuls of good new Ale-barm will serve for five quarts of honey.  As you desire your Metheglin in strength, so take at the first either of the quantities of water.  Five quarts is reasonable.

HYDROMEL AS I MADE IT WEAK FOR THE QUEEN MOTHER

Take 18 quarts of spring-water, and one quart of honey; when the water is warm, put the honey into it.  When it boileth up, skim it very well, and continue skimming it, as long as any scum will rise.  Then put in one Race of Ginger (sliced in thin slices,) four Cloves, and a little sprig of green Rosemary.  Let these boil in the Liquor so long, till in all it have boiled one hour.  Then set it to cool, till it be blood-warm; and then put to it a spoonful of Ale-yest.  When it is worked up, put it into a vessel of a fit size; and after two or three days, bottle it up.  You may drink it after six weeks, or two moneths.

Thus was the Hydromel made that I gave the Queen, which was exceedingly liked by everybody.

SEVERAL WAYS OF MAKING METHEGLIN

Take such quantity as you judge convenient of Spring, or pure rain water, and make it boil well half an hour.  Then pour it out into a Woodden fat, and let it settle 74 hours.  Then power off the clear, leaving the sediment in the bottome.  Let such water be the Liquor for all the several Honey-drinks, you will make.

1.  Warm sixteen Gallons of this water (lukewarm) and put two Gallons of Honey to it, in a half tub or other fit Woodden vessel.  Lave it very well with a clean arm, or woodden battle-door for two or three hours, dissolving the honey very well in the water.  Let it stand thus two or three days in wood, laving it thrice a day, a pretty while each time.  Then put it back into your Copper and boil it gently, till you have scummed away all the foulness that will rise; and clarifie it with whites of Eggs:  Then put into it a little handful of cleansed and sliced white Ginger, and a little mace; when they have boiled enough, put in a few Cloves bruised, and a stick of Cinamon, and a little Limmon-peel, and after a walm or two, pour the Liquor into a woodden half tub, with the spices in it.  Cover it close with a Cloth and blanquet, and let it stand so two days.  Then let the liquor run through a bolter, to sever the spice, stopping before any settlings come.  Then pour this clear liquor into pottle-bottles of glass, not filling them by a fingers breadth or more.  Stop them close with Cork tied in, and set them in a cool place for 6, 7 or 8 weeks.