very white and clean, not sullied and foul, as is usual among slovenly
Brewers in London). Beat this very well together, with a little of the
Liquor in a skiming dish, till you see it well incorporated, and that it
beginneth to work. Then put it to a pailful (of about two Gallons and a
half) of the Liquor, and mingle it well therewith. Then leave the skiming
dish reversed floating in the middle of the Liquor, and so the yest will
work up into and under the hollow of the dish, and grow out round about the
sides without. He left this well and thick covered all night, from about
eleven a clock at night; And the next morning, finding it had wrought very
well, He mingled what was in the Pail with the whole proportion of the
Liquor, and so Tunned it up into a Sack-cask. I am not satisfied, whether
he did not put a spoonful of fine white good Mustard into his Barm, before
he brought it hither, (for he took a pretext to look out some pure clean
white barm) but he protested, there was nothing mingled with the barm, yet
I am in doubt. He confessed to me that in making of Sider, He put's in half
as much Mustard as Barm; but never in Meathe. The fourth of September in
the morning, he Bottled up into Quart-bottles the two lesser Rundlets of
this Meathe (for he did Tun the whole quantity into one large Rundlet, and
two little ones) whereof the one contained thirty Bottles; and the other,
twenty two. There remained but little settling or dregs in the Bottom's of
the Barrels, but some there was. The Bottles were set into a cool Cellar,
and He said they would be ready to drink in three weeks. The Proportion of
Herbs and Spices is this; That there be so much as to drown the luscious
sweetness of the Honey; but not so much as to taste of herbs or spice, when
you drink the Meathe. But that the sweetnes of the honey may kill their
taste: And so the Meathe have a pleasant taste, but not of herbs, nor
spice, nor honey. And therefore you put more or less according to the time
you will drink it in. For a great deal will be mellowed away in a year,
that would be ungratefully strong in three months. And the honey that will
make it keep a year or two, will require a triple proportion of spice and