Tartar makes it work well.

TO MAKE WHITE METHEGLIN

Take to three Gallons of Spring-water, one of Honey; first let it gently melt, then boil for an hour, continually skiming it; then put it into an earthen or woodden vessel, and when it is little more then Blood-warm, set it with Ale-yest, and so let it stand twelve hours; then take off the Yest, and Bottle it.  Put in it Limon-peel and Cloves, or what best pleaseth your taste of Herbs or Spices.  Eringo-roots put into it, when it is a boiling, maketh it much better.  So do Clove-gilly-flowers; a quantity of which make the Meath look like Claret-wine.  I observe that Meath requireth some strong Herbs to make it quick and smart upon the Palate; as Rose-mary, Bay-leaves, Sage, Thyme, Marjoram, Winter-savory, and such like, which would be too strong and bitter in Ale or Beer.

TO MAKE WHITE MEATH

Take Rose-mary, Thyme, Sweet-bryar, Peny-royal, and Bays, Water-cresses, Agrimony, Marsh-mallows, leaves and flowers:  Liver-wort, Wood-betony, Eye-bright, Scabious, of each alike quantity; of the bark of Ash-tree, of Eringo-roots-green, of each a proportion to the herbs; of wild Angelica, Ribwort, Sanicle, Roman-worm-wood, of each a proportion, which is, to every handful of the Herbs above named, a sixteenth part of a handful of these latter; steep them a night and a day, in a woodden boul of water covered; the next day boil them very well in another water, till the colour be very high; Then take another quantity of water, and boil the herbs in it, till it look green, and so let it boil three or four times, or as long as the liquor looketh any thing green; then let it stand with these herbs in it a day and a night.

To every Gallon of this water, put a quart of pure clear honey, the Liquor being first strained from the herbs.  Your Liquor if it be strong enough will bear an Egg, the breadth of a three pence above water.  When you have put the honey into the Liquor, you must work and Labour it together a whole day, until the honey be consumed.  Then let it stand a whole night again a clearing.  Then put it into a kettle, and let it boil a quarter of an hour, with the whites and shells of six Eggs; Then strain it clean, and so let it stand a cooling.  Then put it into a barrel, and take Cloves, Mace, Cinamon, Nutmegs, and beat them together:  put them into a linnen bag, hang it with a thread into the barrel.  If you would have it work, that you may drink of it presently, take the whites of two or three Eggs, a spoonful of barm, a spoonful of wheat-flower; beat all these together:  Let it work, before you stop it up.  Then afterwards stop it well with clay and salt tempered together, to keep it moist.

TO MAKE METHEGLIN