3. In 20 Gallons of the first boiled and settled water, boil six handfuls
of Sweet-bryar-leaves, as many of Cowslip flowers, as many of
Primrose-flowers, and as many of Rosemary-flowers; and half a handful of
Wild thyme, during the space of a quarter or half an hour. Then take the
clear, and dissolve in it a sixth part of honey, doing as above for the
boiling and clarifying it. But boil it not to bear an Egge, but onely till
it be well scummed and clarified. Then pour it into a woodden Tub, and Tun
it with Ale-yest, when it is in due temper of coolness, as you would do
Ale-wort; and let it work (close covered) sufficiently. Then Tun it up into
a seasoned firkin, and put into it a tost of white-bread spread with quick
Mustard, and hang it in a boulter bag containing loosly some Ginger, Cloves
and Cinamon bruised, and a little Limon-peel and Elder-flowers, with a
Pebble-stone at the bottome, to make it sink towards the bottom, and
fastned by a string coming out of the bung to hinder it from falling quite
to the bottome. Stop the bung very close, and after six weeks or two
moneths draw it into bottles.

4. In 20 Gallons of boiled and settled water, boil a quarter of an hour ten
handfuls of sweet bryar-leaves, and as many of Cowslips. Then let it cool
and settle in wood, and take the clear; and to every four Gallons of
Liquor, put one of honey, dissolving it as the others formerly set down.
Boil it, till no more scum rise, and that a fourth part be consumed. Then
clarifie it with whites of Eggs and their shells, and make it work with
yest. After sufficient working Tun it up, hanging it in a bag with Ginger,
Cloves, Cinamon and Limon-peel. Stop it very close, and after two or three
moneths, draw it into bottles.


MY LADY MORICES MEATH