a handfull will serve of every sort, you must boyle your Herbs and
straine them, and let the Liquor stand till to Morrow and settle them,
take off the clearest Liquor, two Gallons and a halfe to one Gallon of
Honey, and that proportion as much as you will make, and let it boyle an
houre, then set it a cooling as you doe Beere, when it is cold take some
very good Ale Barme, and put into the bottome of the Tubb a little and a
little as they doe Beere, keeping backe the thicke setling, that lyeth
in the bottome of the Vessell that it is cooled in, and when it is all
put together, cover it with a Cloth, and let it worke very neere three
dayes, and when you mean to put it up, skim off all the Barme clean, put
it up into the Vessell, but you must not stop your Vessell very close in
three or four dayes, but let it have all the vent, for it will worke,
and when it is close stopped, you must looke very often to it, and have
a peg in the top to give it vent; when you heare it make a noyse, as it
will do, or else it will breake the Vessell; sometime I make a Bag and
put in good store of Ginger sliced, some Cloves and Cinnamon, and boyl
it in, and other times I put it into the Barrel and never boyle it, it
is both good, but Nutmeg and Mace do not well to my Tast.


_To make a Sallet of Smelts._

Take halfe a hundred of Smelts, the biggest you can get, draw them and
cut off their Heads, put them into a Pipkin with a Pint of White wine,
and a Pint of White wine Vinegar, an Onion shred a couple of Lemons, a
Race of Ginger, three or foure blades of Mace, a Nutmeg sliced, whole
Pepper, a little Salt, cover them, and let them stand twenty foure
houres; if you will keep them three or four dayes, let not your Pickle
be to strong of the Vinegar, when you will serve them, take them out one
by one, scrape and open them as you do Anchoves, but throw away the