yest in a large Noggin with a handle, or pail, and put some of the Liquor
to it, and make that work; then pour it from pretty high unto the whole
quantity in the pipe, and lade it strongly with that Noggin five or six, or
eight times, pouring it every time from high, and working it well together,
that so every Atome of the yest maybe mingled with every Atome of the
Liquor. And this course (in this particular) you may also use in the white.
It is best not to broach this, till a year be over after the making it.


TO MAKE GOOD METHEGLIN

Take to every Gallon of Honey, three Gallons of water, and put them both
together, and set them over so soft a fire, that you may endure to melt and
break the honey with your hands. When the honey is all melted, put in an
Egge, and let it fall gently to the bottome, and if the Egge rise up to the
top again of the Liquor, then is it strong enough of the honey; but if it
lie at the bottome, you must put in more honey, stirring of it till it do
rise. If your honey be very good, it will bear half a Gallon of water more
to a Gallon of Honey. Then take Sweet-bryar, Rose-mary, Bayes, Thyme,
Marjoram, Savory, of each a good handful, which must be tyed up all
together in a bundle. This Proportion of herbs will be sufficient for 12
Gallons of Metheglin; and according to the quantity you make of Metheglin,
you must add of your herbs or take away. When you have put these things
together set it upon a quick fire, and let it boil as fast as you can for
half an hour, or better, skiming of it very clean, which you must Clarifie
with two or three whites of Eggs. Then take it off from the fire, and put
it presently into some clean covers, and let it stand till the next
morning; then pour the clear from the bottom and tun it up; putting in a
little bag of such spice as you like, whereof Ginger must be the most.
After it hath stood some three or four days, you may put in some two or