Liquor into another Kiver, carefully, not to raise the settlings from the
bottom. As soon as you see any dregs begin to rise, stay your hand, and let
it remain unstirred, till all be settled down. Then lade out the Liquor
again, as before; and if need be, change it again into another Kiver: all
which is done to the end no dregs may go along with the Liquor in tunning
it into the vessel. When it is cold and perfect clear, tun it into a Cask,
that hath been used for Sack, and stop it up close, having an eye to give
it a little vent, if it should work. If it cast out any foul Liquor in
working, fill it up always presently with some of the same liquor, that you
have kept in bottles for that end. When it hath wrought, and is well
settled (which may be in about two months or ten weeks) draw it into
Glass-bottles, as long as it comes clear; and it will be ready to drink in
a Month or two: but will keep much longer, if you have occasion: and no
dregs will be in the bottom of the bottle.

He since told me, that to this Proportion of Honey and water, to make a
Hogshead of Meathe, you should boil half a pound of Hopps in the water,
and two good handfuls of Herbs; and six Ounces of Spice of all sorts: All
which will be mellowed and rotted away quite, (as well as the lushiousness
of the Honey) in the space of a year or two. For this is to be kept so long
before it be drunk.

If you would have it sooner ready to drink, you may work it with a little
yeast, when it is almost cold in the Kiver: and Tun it up as soon as it
begins to work, doing afterwards as is said before; but leaving a little
vent to purge by, till it have done working. Or in stead of yeast, you may
take the yolks of four New-laid-eggs, and almost half a pint of fine
Wheat-flower, and some of the Liquor you have made: beat them well
together, then put them to the Liquor in the Cask, and stop it up close,
till you see it needful, to give it a little vent.