Boil first your water with your herbs. Those she likes best, are, Angelica,
Balm, Borage, and a little Rosemary (not half so much as of any of the
rest) a handful of all together, to two or 3 Gallons of water. After about
half an hours boiling, let the water run through a strainer (to sever the
herbs from it) into Woodden or earthen vessels, and let it cool and settle.
To three parts of the clear, put one or more of honey, and boil it till it
bear an Egge, leaving as broad as a shilling out of the water, skiming it
very well. Then power it out into vessels, as before; and next day, when it
is almost quite cold, power it into a Sack-cask, wherein you have first put
a little fresh Ale-yest, about two spoonfuls to ten Gallons. Hang it in a
bag with a little sliced Ginger, but almost a Porengerfull of Cloves. Cover
the bung lightly, till it have done working; then stop it up close. You may
tap and draw it a year or two after. It is excellent good.


MY LADY MORICE HER SISTER MAKES HER'S THUS:

Dissolve your honey in the water till it bear an Egge higher or lower,
according to the strength you will have it of. Then put into it some
Sea-wormwood and a little Rosemary, and a little Sage; about too good
handfuls of all together, to ten Gallons. When it hath boiled enough to
take the vertue of the herbs, skim them out, and strew a handful or two of
fine Wheat-flower upon the boyling Liquor.

This will draw all the dregs to it, and swim at the top, so that you may
skim all off together. And this she holdeth the best way of clarifying the
Liquor, and making it look pale. Then pour it into vessels as above to
cool. Let it stand three days; then Tun it up into a Sack cask without yest
or Spice, and keep it stopped till it work. Then let it be open, till it
have done working, filling it up still with other honey-drink. Then stop it