to cool, and strain away the herbs; and when it is cold, put in one quart
of honey, and mix it very well; then put to it one Nutmeg, a little
Cinnamon; Cloves and Ginger; some Orange and Limon-peels. Then boil and
scum it very well, while any scum will rise. Then put in your spices, and
try with a New-laid-egg; and the stronger it is, the longer you may keep
it; and if you will drink it presently, put it up in bottles, and rub the
Corks with yest, that it may touch it, and it will be ready in three or
four days to drink. And if you make it in the spring put no spices, but
Cloves and Cinnamon, and add Violets, Cowslips, Marigolds, and
Gilly-flowers; and be sure to stop your vessel close with Cork; and to this
put no yest, for the Clove-gilly-flowers will set it to work.


SEVERAL SORTS OF MEATH, SMALL AND STRONG

1. SMALL. Take ten Gallons of water, and five quarts of honey, with a
little Rosemary, more Sweet-bryar, some Balme, Burnet, Cloves, less Ginger,
Limon Peel. Tun it with a little barm; let it remain a week in the barrel
with a bag of Elder-flowers; then bottle it.

2. _Small_. Take ten quarts of water, and one of honey, Balm a little;
Minth, Cloves, Limon-peel, Elder-flowers, a little Ginger; wrought with a
little yest, bottle it after a night working.

3. _Strong_. Take ten Gallons of water; thirteen quarts of honey, with
Angelica, Borrage and Bugloss, Rosemary, Balm and Sweet-bryar; pour it into
a barrel, upon three spoonfuls of yest; hang in a bag Cloves,
Elder-flowers, and a little Ginger.

4. _Very Strong_. Take ten Gallons of Water, and four of honey, with