For two Hogsheads of Metheglin, you take two handfuls a piece of each herb, Excepting Sanicle; of which you take but half a handful.  You make it in all things as the white Meathe of Mr. Pierce’s is made, excepting as followeth.  For in that you boil the herbs but a quarter of an hour, that the colour may be pale:  But in this, where the deepness of the colour is not regarded, you boil them a good hour, that you may get all the vertue out of them.  Next for the strength of it; whereas in that, an Egge is to emerge out of the Liquor but the breadth of a three pence; in This it is to emerge a large Groats-breadth.  Then in this you take but half a pound of Ginger, and one ounce of Cloves.  Whereas the white hath one pound of Ginger, and two ounces of Cloves.  To this you use three quarts, or rather more of Ale-yest (fresh and new) and when all your Liquor is in a high slender tall pipe with the narrowest circumference that may be (which makes it work better then a broad one, where the Spirits loose themselves) you have the yest in a large Noggin with a handle, or pail, and put some of the Liquor to it, and make that work; then pour it from pretty high unto the whole quantity in the pipe, and lade it strongly with that Noggin five or six, or eight times, pouring it every time from high, and working it well together, that so every Atome of the yest maybe mingled with every Atome of the Liquor.  And this course (in this particular) you may also use in the white.  It is best not to broach this, till a year be over after the making it.

TO MAKE GOOD METHEGLIN

Take to every Gallon of Honey, three Gallons of water, and put them both together, and set them over so soft a fire, that you may endure to melt and break the honey with your hands.  When the honey is all melted, put in an Egge, and let it fall gently to the bottome, and if the Egge rise up to the top again of the Liquor, then is it strong enough of the honey; but if it lie at the bottome, you must put in more honey, stirring of it till it do rise.  If your honey be very good, it will bear half a Gallon of water more to a Gallon of Honey.  Then take Sweet-bryar, Rose-mary, Bayes, Thyme, Marjoram, Savory, of each a good handful, which must be tyed up all together in a bundle.  This Proportion of herbs will be sufficient for 12 Gallons of Metheglin; and according to the quantity you make of Metheglin, you must add of your herbs or take away.  When you have put these things together set it upon a quick fire, and let it boil as fast as you can for half an hour, or better, skiming of it very clean, which you must Clarifie with two or three whites of Eggs.  Then take it off from the fire, and put it presently into some clean covers, and let it stand till the next morning; then pour the clear from the bottom and tun it up; putting in a little bag of such spice as you like, whereof Ginger must be the most.  After it hath stood some three or four days, you may put in some two or three spoonfuls of good-ale-yest; it will make it ready the sooner to drink, if you let it work together, before you stop it up.