best; and of that, to four Holland Pints (the Holland Pint is very little
bigger then the English Wine-pint:) of Water, you must put two pound of
Honey; The Honey must be stirred in Water, till it be all melted; If it be
stirred about in warm water, it will melt so much the sooner.

When all is dissolved, it must be so strong that an Egge may swim in it
with the end upwards. And if it be too sweet or too strong, because there
is too much Honey; then you must put more water to it; yet so, that, as
above, an Hens Egge may swim with the point upwards: And then that newly
added water must be likewise well stirred about, so that it may be mingled
all alike. If the Eggs sink (which is a token that there is not honey
enough) then you must put more Honey to it, and stir about, till it be all
dissolved, and the Eggs swim, as abovesaid. This being done, it must be
hanged over the fire, and as it beginneth to seeth, the scum, that doth
arise upon it, both before and after, must be clean skimed off. When it is
first set upon the fire, you must measure it first with a stick, how deep
the Kettel is, or how much Liquor there be in it; and then it must boil so
long, till one third part of it be boiled away. When it is thus boiled, it
must be poured out into a Cooler, or open vessel, before it be tunned in
the Barrel; but the Bung-hole must be left open, that it may have vent. A
vessel, which hath served for Sack is best.


TO MAKE EXCELLENT MEATHE

To every quart of Honey, take four quarts of water. Put your water in a
clean Kettle over the fire, and with a stick take the just measure, how
high the water cometh, making a notch, where the superficies toucheth the
stick. As soon as the water is warm, put in your Honey, and let it boil,
skiming it always, till it be very clean; Then put to every Gallon of