Take ten Gallons of water; and to every Gallon of water a quart of honey, a handful and a half of Rosemary, one Ounce of Mace, one Ounce and a half of Nutmegs, as much Cinamon, half an Ounce of Cloves, a quarter of a pound of Ginger scraped and cut in pieces.  Put all these into the water, and let it boil half an hour, then take it off the fire, and let it stand, till you may see your shadow in it.  Then put in the honey, and set it upon the fire again.  Then take the shells and whites of a dozen of Eggs, and beat them both very well together:  and when it is ready to boil up, put in your Eggs, and stir it; then skim it clean, and take it off the fire, and put it into vessels to cool, as you do wort.  When it is cold, set it together with some barm, as you do Beer.  When it is put together leave the settlings behind in the bottom; as soon as it is white over, Tun it up in a vessel, and when it hath done working, stop it up as you do Beer.  When it is three weeks old, it will be fit to bottle or drink.

ANOTHER WHITE MEATH

Take three Pound of White-honey, or the best Hampshire-honey, and dissolve it in a Gallon of water, and then boil it; and when it beginneth first to boil, put into it half a quarter of an Ounce of Ginger a little bruised; and a very little Cloves and Mace bruised, and a small quantity of Agrimony.  Let all this boil together a full hour, and keep it constantly skimmed, as long as any Scum will rise upon it.  Then strain it forth into some clean Kiver or other vessel, and let stand a cooling; and when it is cold, let it stand, till it be all creamed over with a blackish cream, and that it make a kind of hissing noise; then put it up into your vessel, and in two or three months time it will be fit to drink.

Look how much you intend to make, the same quantities must be allowed to every Gallon of water.

TO MAKE METHEGLIN

Take fair water, and the best honey; beat them well together, but not in a woodden vessel, for wood drinketh up the honey, put it together in a Kettle, and try it with a New-laid-egg, which will swim at top, if it be very strong; but if it bob up and sink again, it will be too weak.  Boil it an hour, and put into it a bundle of herbs, what sort you like best; and a little bag of Spice, Nutmegs, Ginger, Cloves, Mace and Cinamon; and skim it well all the while it boileth:  when it hath boiled an hour, take it off, and put it into earthen Pans, and so let it stand till next day.  Then pour off all the clear into a good vessel, that hath had Sack in it, or White-wine.  Hang the bag of Spice in it, and so let it stand very close stopp’d and well filled for a month, or longer.  Then if you desire to drink it quickly, you may bottle it up.  If it be strong of the honey, you may keep it a year or two.  If weak, drink it in two or three months.  One quart of honey, will make one Gallon of water very strong.  A sprig or two of Rose-mary, Thyme and Sweet-marjoram, are the Herbs that should go into it.