If your honey be tryed, take six Gallons of Milk-warm-water, to one of honey, and stir it well together ever and anon, and so let it stand for a day and night, or half a day may serve; then boil it with a gentle fire, for the space of half an hour or thereabouts, and skim it, still as the skum ariseth.  After it is scummed once or twice, you may put in your herbs, and spice grosly beaten, one half loose; the other in a bag, which afterwards may be fastned with a string to the tap-hole, as Pepper, Cloves, Mace, Ginger and the like; when it is thus boiled, let it stand in the vessel until it be cooled; then Tun it up into your barrel, and let it work two or three days, or more before you stop the bung-hole; but in putting up the boiled liquor into the barrel, reserve the thick grounds back, which will be settled in the pan or kettle.

If you would have it to drink within two or three months, let it be no stronger then to bear an Egg to the top of the water.  If you would have it keep six months, or longer, before you drink it, let it bear up the Egg the breadth of two pence above the water.  This is the surer way to proportion your honey then by measure.  And the time of the tryal of the strength is, when you incorporate the honey and water together, before the boiling of it.

ANOTHER SORT OF MEATH

Take thirty six Gallons of fountain water (first boiled, &c.) and dissolve twelve Gallons of Honey in it.  Keep them boiling an hour and a half after they begin to boil, skimming well all the while.  It will be an hour upon the fire before it boil.  When it is clear and enough boiled, pour it out into woodden vessels to cool.  When you are ready to Tun it, have four Gallons of Black-currants, bruise them in a stone mortar, that they may the more easily part with their juyce to the Liquor.  Put them and their juyce into the barrel, and pour the cool Liquor upon them, so as the vessel be quite full.  Cover the bung with a plate of lead lying loose on, that the working of the Liquor may lift it up, as it needeth to cast out the filth.  And still as it worketh over, fill it up with fresh Liquor, made in the same proportion of honey and water.  A moneth after it works no longer, stop up the bung very close.

TO MAKE VERY GOOD METHEGLIN

Take of all sorts of herbs, that you think are good and wholesome, as Balm, Minth, Fennel, Rosemary, Angelica, Wild-thyme, Hyssop, Agrimony, Burnet, and such other as you may like; as also some field herbs; But you must not put in too many, especially Rose-mary or any strong herb.  Less then half a handfull will serve of every sort.  Boil your herbs, and strain them out, and let the Liquor stand till the morrow, and settle; Then take of the clearest of the Liquor two Gallons and a half to one Gallon of Honey; and in that proportion take as much of them as you will make, and let it boil an hour, and in the boiling