Eye-bright, Liverwort, Agrimony, Scabious, Balme, Wood-bettony,
Strawberry-leaves, Burnet, of each four handfuls; of Rosemary, three
handfuls; of Minth, Angelica, Bayes and Wild-thyme, Sweet-Marjoram, of each
two handfuls: Six Eringo-roots. When the water hath taken out the vertue of
the herbs and roots, let it settle, and the next day pour off the clear,
and in every three Gallons of it boil one of honey, scumming it well, and
putting in a little cold water now and then to make the scum rise, as also
some whites of Eggs. When it is clear scummed, take it _off_, and let it
cool; then work it with Ale-yest; tun it up, and hang it in a bag, with
Ginger, Cinamom, Cloves and Cardamom. And as it worketh over, put in some
strong honey-drink warmed. When it works no more, stop it up close.

In twenty Gallons of water boil Sweet-bryar-leaves, Eye-bright, Rosemary,
Bayes, Clove-gilly-flowers of each five handfuls, and four Eringo-roots. To
every two gallons and a half of this decoction, put one gallon of honey;
boil it, &c. When it is tunned up, hang in it a bag containing five
handfuls of Clove-gilly-flowers, and sufficient quantity of the spices
above.

In both these Receipts, the quantity of the herbs is too great. The strong
herbs preserve the drink, and make it nobler. Use Marjoram and Thyme in
little quantity in all.


MY LADY COWERS WHITE MEATHE USED AT SALISBURY

Take to four Gallons of water, one Gallon of Virgin-honey; let the water be
warm before you put in the honey; and then put in the whites of 3 or 4 Eggs
well beaten, to make the scum rise. When the honey is throughly melted and
ready to boil, put in an Egge with the shell softly; and when the Egge