put these spices into the kettle to the honey and water, a whole
lemon, with a sprig of sweet-briar, and a sprig of rosemary; tie the
briar and rosemary together, and when they have boiled a little while,
take them out and throw them away; but let your liquor stand on the
spice in a clean earthen pot till the next day; then strain it into a
vessel that is fit for it; put the spice in a bag, and hang it in the
vessel, stop it, and at three months draw it into bottles. Be sure
that 'tis fine when 'tis bottled; after 'tis bottled six weeks 'tis
fit to drink.

_To make small White Mead_:--Take three gallons of spring-water and
make it hot, and dissolve in it three quarts of honey and a pound of
loaf sugar; and let it boil about half an hour, and scum it as long
as any rises, then pour it out into a tub, and squeeze in the juice of
four lemons; put in the rinds of but two; twenty cloves, two races of
ginger, a top of sweet-briar, and a top of rosemary. Let it stand in
a tub till 'tis but blood warm; then make a brown toast and spread it
with two or three spoonfuls of ale-yeast, put it into a vessel fit for
it; let it stand four or five days, then bottle it out.

_To make Frontiniac Wine_:--Take six gallons of water and twelve
pounds of white sugar, and six pounds of raisins of the sun cut small;
boil these together an hour; then take of the flowers of elder, when
they are falling and will shake off, the quantity of half a peck;
put them in the liquor when 'tis almost cold, the next day put in six
spoonfuls of syrup of lemons, and four spoonfuls of ale-yeast, and
two days after put it in a vessel that is fit for it, and when it has
stood two months bottle it off.

_To make English Champagne, or the fine Currant Wine_:--Take to three