high; then take another quantity of water, and boil the same herbs in it, until they look green; and so let it boil three or four times in several waters, as long as the Liquor looketh any thing green.  Then let it stand with these herbs in it a day and night.  Remember the last water you boil it in to this proportion of herbs, must be twelve gallons of water, and when it hath stood a day and a night, with these herbs in it, after the last boiling, then strain the Liquor from the herbs, and put as much of the finest and best honey into the Liquor, as will make it bear an Egg.  You must work and labour the honey and liquor together one whole day, until the honey be consumed.  Then let it stand a whole night, and then let it be well laboured again, and let it stand again a clearing, and so boil it again a quarter of an hour, with the whites of six New-laid-eggs with the shells, the yolks being taken out; so scum it very clean, and let it stand a day a cooling.  Then put it into a barrel, and take Cloves, Mace, Cinamon, and Nutmegs, as much as will please your taste, and beat them altogether; put them into a linnen bag, and hang it with a thread in the barrel.  Take heed you put not too much spice in; a little will serve.  Take the whites of two or three New-laid-eggs, a spoonful of barm, and a spoonful of Wheat-flower, and beat them altogether, and put it into your Liquor into the barrel, and let it work, before you stop it.  Then afterwards stop it well, and close it well with clay and Salt tempered together, and let it be set in a close place; and when it hath been settled some six weeks, draw it into bottles, and stop it very close, and drink it not a month after:  but it will keep well half a year, and more.

ANOTHER WAY TO MAKE WHITE METHEGLIN

Take ten Gallons of water; then take six handfuls of Sweet-bryar; as much of Sweet-marjoram; and as much of Muscovy.  Three handfuls of the best Broad-thyme.  Boil these together half an hour; then strain them.  Then take two Gallons of English-honey, and dissolve it in this hot Liquor, and brew it well together; then set it over the fire to boil again, and skim it very clean; then take the whites of thirty Eggs wel beaten, and put them into the Liquor, and let it boil an hour; then strain it through a jelly bag, and let it stand 24 hours cooling:  then put it up in a vessel.  Then take six Nutmegs, six fair Races of Ginger, a quarter of an Ounce of Cloves, half an Ounce of Cinamon; bruise all these together, and put them into a Linnen-bag, with a little Pebble-stone to make it sink.  Then hang it in the vessel.  You may adde to it, if you please, two grains of Ambergreece, and one grain of Musk.  Stop the vessel with a Cork, but not too close, for six days; then taste it:  and if it taste enough of the Spice, then take out the bag; if not, let the bag hang in it, and stop it very close, and meddle with it no more.  It will be ready to drink in nine or ten weeks.