2. In fourty Gallons of the first boiled and settled water, boil five
handfuls of sweet-bryar tops, as much of Cowslip-flowers, as much of
Primrose-flowers, as much of Rosemary-flowers, as much of Sage-flowers, as
many of Borage-flowers, as many of Bugloss-flowers; two handfuls of the
tops of Betony, four handfuls of Agrimony, and as many of Scabious, one
handful of Thyme, as much of Sweet-marjoram, and two ounces of Mustard-seed
bruised. When this hath boiled so long, that you judge the water hath drawn
out all the vertue of the Herbs (which may be in half an hour) pour out all
into a vatte to cool and settle. Scum away the herbs, and pour the clear
from the sediment, and to every four gallons of liquor (luke-warm) put one
gallon of honey, and lave it to dissolve the honey, letting it stand two or
three days, laving it well thrice every day. Then boil it till it will bear
an Egge high, then clarifie it with whites and shells of Eggs, and pour it
into a vatte to cool, which it will do in a days space or better. Whilst it
is yet luke-warm, put Ale-yest to it, (no more then is necessary) to make
it work, and then tun it into a Rundlet of a fit Size, that hath been
seasoned with Sack; and hang in it a boulter bag containing half a pound of
white Ginger cleansed and sliced, three ounces of Cloves and as much of
Cinamon bruised, as much Coriander seed prepared, and as much
Elder-flowers. As it purgeth and consumeth by running over the bung, put in
fresh honey-liquor warmed, that you keep or make on purpose for that end.
When the working is even almost at an end, stop it up close with clay and
sand, and have great care to keep it always close stopped. After a year
draw in into pottle Glass-bottles stopped with ground stoppels of glass,
and keep them in a cool place, till they are ready to drink, if they as yet
be not so.

Have a care, that never any Liquor stay in Copper longer then whilst it is
to boil.