three spoonfuls of good-ale-yest; it will make it ready the sooner to
drink, if you let it work together, before you stop it up.

The older the honey is, the whiter coloured the Metheglin will be.


TO MAKE WHITE METHEGLIN OF SIR JOHN FORTESCUE

Take twelve Gallons of water, one handful of each of these herbs,
Eglantine, Rosemary, Parsley, Strawberry-leaves, Wild-thyme, Balm,
Liver-wort, Betony, Scabious; when your water begins to boil, cast in your
herbs, and let them boil a quarter of an hour. Then strain it from the
herbs. When it is almost cold, then put in as much of the best honey, as
will make it bear an Egge, to the breadth of two pence; and stir it till
all the honey be melted. Then boil it well half an hour at the least, and
put into it the whites of six Eggs beaten to a froth to clarifie it; and
when it hath drawn all the scum to the top, strain it into woodden vessels.
When it is almost cold, put barm to it, and when it worketh well, Tun it
into a well-seasoned vessel, where neither Ale nor Beer hath been, for
marring the colour; and when it hath done working, take a good quantity of
Nutmegs, Mace, Cinnamon, Cloves and Ginger bruised, and put it into a
boulter bag, and hang it in the barrel.

If you will have it taste much of the spice, let it boil 3 or 4 walms in
it, after you have put in the honey. But that will make it have a deep
colour.


A RECEIPT FOR MEATHE