barrel: for it will leave a great deal of sediment. It will work again in
this second barrel. After other 24 hours draw it into another barrel, and
then it will be clear and pale like White-wine. Stop it up close, hanging a
bag of bruised spice in the bung; and after five or six months, it will be
fit to drink. If you would have your Meath taste of Raspes, or Cherries
(Morello, sharp Cherries, are the best) prepare the water first with them;
by putting five or six Gallons of either of these fruits, or more, into
this proportion of water; in which bruise them to have all their juyce: but
strain the Liquor from the Grains or Seeds, or Stones. And then proceed
with this tincted water, as is said above. You may make your Liquor as
strong, as you like, of the fruit. Cardamon-seeds mingled with the
suspended spices, adde much to the pleasantness of the drink. Limon-peel,
as also Elder-flowers.


MY LADY BELLASSISES MEATH

The way of making is thus. She boileth the honey with Spring-water, as I
do, till it be cleer scumed; then to every Gallon of Honey, put in a pound
or two of good Raisins of the Sun; boil them well, and till the Liquor bear
an Egge. Then pour it into a Cowl or Tub to cool. In about 24 hours it will
be cool enough to put the yest to it, being onely Lukewarm: which do thus:
spread yest upon a large hot tost, and lay it upon the top of the Liquor,
and cover the Tub well, first with a sheet, then with coverlets, that it
may work well. When it is wrought up to it's height, before it begin to
sink, put it into your barrel, letting it run through a loose open
strainer, to sever the Raisins and dregs from it. Stop it up close, and
after it hath been thus eight or ten days, draw it into bottles, and into
every bottle put a cod of Cardamoms, having first a little bruised them as
they lie in the cod; and opening the cod a little, that the Liquor may