Boil them in a quantity of fair water for half an hour; then cleanse the
water from the herbs, and let it stand 24 hours, until it be thorough cold.
Then put your hony into it (hony which floweth from the Combs of it self in
a warm place is best) make it so strong of the honey that it bear an egge
(if you will have it strong) the breadth of a groat above the Liquor. This
being done, lave and bounce it very well and often, that the honey and
water may incorporate and work well together. After this boil it softly
over a gentle fire, and scum it. Then beat the whites of eggs with their
shells, and put into it to clarifie it. After this, put some of it into a
vessel, and take the whites of two eggs, and a little barm, and a small
quantity of fine flower; beat them well together, and put it into the
vessel close covered, that it may work. Then pour the rest into it by
degrees, as you do Beer. At last take a quantity of Cinamon, 2 or 3 races
of Ginger, and two Nutmegs (for more will alter the colour of it.) Hang
these in a little bag in the vessel. Thus made, it will be as white as any
White-wine.


ANOTHER WAY OF MAKING WHITE METHEGLIN

To three Gallons of Spring-water take three quarts of honey, and set it
over the fire, till the scum rises pretty thick. Then take off the scum,
and put in Thyme, Rosemary, Hyssop and Maiden-hair, of each one handful;
and two handfuls of Eglantine leaves, and half a handful of Organ. The
spices, Ginger, Nutmegs, Cinamon and a little mace, and boil all these
together near half an hour. Then take it from the fire, and let it stand
till it be cold, and then strain it, and so Tun it up, and stop it close.
The longer you keep it, the better it will be.