two parts of Ginger-sliced, and one apiece of Cinamon, Cloves and Nutmegs,
with a Pebble-stone in it to make it sink; And stop it up close for six
Months or a year, and then you may draw it into bottles. If you like
Cardamon-seeds, you may adde some of them to the spices. Some do like Mint
exceedingly to be added to the other herbs. Where no yeast is to be had,
The Liquor will work if you set it some days in the hot Sun (with a cover,
like the roof of a house over it, to keep wet out, if it chance to rain)
but then you must have great care, to fill it up, as it consumeth, and to
stop it close a little before it hath done working, and to set it then
presently in a Cool Cellar. I am told that the Leaven of bread will make it
work as well as yest, but I have not tryed it. If you will not have it so
strong, it will be much sooner ready to drink; As if you take six parts of
water to one of Honey. Some do like the drink better without either herbs
or spices, and it will be much the whiter. If you will have it stronger,
put but four Gallons and a half of water to one of honey.

You may use what Herbs or Roots you please, either for their tast or
vertue, after the manner here set down.

If you make it work with yeast, you must have great care, to draw it into
bottles soon after it hath done working, as after a fortnight or three
weeks. For that will make it soon grow stale, and it will thence grow sower
and dead before you are aware. But if it work singly of itself, and by help
of the Sun without admixtion of either Leaven or Yeast, it may be kept long
in the Barrel, so it be filled up to the top, and kept very close stopp'd.

I conceive it will be exceeding good thus: when you have a strong
Honey-liquor of three parts of water to one of Honey, well-boiled and
scummed, put into it Lukewarm, or better (as soon as you take it from the
fire) some Clove-gilly-flowers, first wiped, and all the whites clipped