and scumming. Then put it into a vessel to cool. When it is almost as cold
as Ale-wort, then clear it out into another vessel: Then put Barm upon it,
as you do to your Ale, and so let it work. And then Tun it up into a
vessel, and put into it a bag with Ginger, Cloves, and Cinamon bruised a
little, and so hang the bag in the vessel, and stop it up very close; and
when it hath stood a month or six weeks, bottle it up and so drink it. You
may put in a little Limmon-peel into some of your Metheglin, for those that
like that taste; which most persons do very much.


A RECEIPT FOR MAKING OF MEATH

Mistress Hebden telleth me, that the way of making Honey-drink in Russia,
is thus; Take for example, 100 Gallons of Spring water, boil it a little;
then let it stand 24 hours to cool, and much sediment will fall to the
bottom; from which pour the clear, and warm it, and put 20 or 25 Gallons of
pure honey to it, and lade it a long time with a great woodden battle-dore,
till it be well dissolved. The next day boil it gently, till you have
skimed off all the scum that will rise, and that it beareth an Egge boyant.
And in this Liquor you must put, in the due time, a little quantity of
Hops, about two handfuls, which must boil sufficiently in the Liquor. Put
this into the cooling fat to cool two or three days. When it is about
milk-warm, take white-bread and cut it into tosts, upon which, (when they
are hot) spread moderately thick some fresh sweet Ale-yest; and cover the
superficies of the Liquor with such tosts; Then cover the Tub or Fat with a
double course sheet, and a blancket or two, which tye fast about it. This
will make your Liquor work up highly. When you find it is near it's height
of working, and that the Liquor is risen to the top of the Tub (of which it
wanted 8 or 10 Inches at first,) Skim off the tosts and yest, and Tun it up
in a hogshead: which stop close; but after 24 hours draw it into another