till there rise no scum more. You may, if you please, put to it some spice,
to wit, Cloves and Ginger; the quantity of which is to be proportioned
according as you will have your Meath, strong or weak. But this you do
before it begin to boil. There are some that put either Yeast of Beer, or
Leaven of bread into it, to make it work. But this is not necessary at all;
and much less to set it into the Sun. Mr. Masillon doth neither the one nor
the other. Afterwards for to Tun it, you must let it grow Luke-warm, for to
advance it. And if you do intend to keep your Meathe a long time, you may
put into it some hopps on this fashion. Take to every Barrel of Meathe a
Pound of Hops without leaves, that is, of Ordinary Hops used for Beer, but
well cleansed, taking only the Flowers, without the Green-leaves and
stalks. Boil this pound of Hops in a Pot and half of fair water, till it
come to one Pot, and this quantity is sufficient for a Barrel of Meathe. A
Barrel at Liege holdeth ninety Pots, and a Pot is as much as a Wine quart
in England. (I have since been informed from Liege, that a Pot of that
Countrey holdeth 48 Ounces of Apothecary's measure; which I judge to be a
Pottle according to London measure, or two Wine-quarts.) When you Tun your
Meath, you must not fill your Barrel by half a foot, that so it may have
room to work. Then let it stand six weeks slightly stopped; which being
expired, if the Meath do not work, stop it up very close. Yet must you not
fill up the Barrel to the very brim. After six Months you draw off the
clear into another Barrel, or strong Bottles, leaving the dregs, and
filling up your new Barrel, or Bottels, and stopping it or them very close.

The Meath that is made this way, (_Viz._ In the Spring, in the Month of
April or May, which is the proper time for making of it,) will keep many a
year.


WHITE METHEGLIN OF MY LADY HUNGERFORD: WHICH IS EXCEEDINGLY PRAISED