vessel, stop it up very close. It will be three weeks or a month, before it
will be ready to drink.


TO MAKE WHITE MEATH

Take six Gallons of water, and put in six quarts of honey, stirring it till
the honey be throughly melted; then set it over the fire, and when it is
ready to boil, skim it very clean. Then put in a quarter of ounce of Mace,
so much Ginger, half an ounce of Nutmegs, Sweet-marjoram, Broad-thyme, and
Sweet-bryar, of altogether a handful; and boil them well therein; Then set
it by, till it be through cold, and then Barrel it up, and keep it till it
be ripe.


TO MAKE A MEATH GOOD FOR THE LIVER AND LUNGS

Take of the Roots of Coltsfoot, Fennel and Fearn each four Ounces. Of
Succory-roots, Sorrel-roots, Strawberry-roots, Bitter-sweet-roots, each two
Ounces, of Scabious-roots and Elecampane-roots, each an Ounce and a half.
Ground-ivy, Hore-hound, Oak of Jerusalem, Lung-wort, Liver-wort,
Maiden-hair, Harts-tongue of each two good-handfulls. Licorish four Ounces.
Jujubes, Raisins of the Sun and Currents, of each two Ounces; let the roots
be sliced, and the herbs be broken a little with your hands; and boil all
these in twenty quarts of fair running water, or, if you have it, in Rain
water, with five Pints of good white honey, until one third part be boiled
away; then pour the liquor through a jelly bag often upon a little
Coriander-seeds, and Cinnamon; and when it runneth very clear, put it into
Bottles well stopped, and set it cool for your use, and drink every morning
a good draught of it, and at five in the afternoone.