upon it. Cleanse it afterwards by letting it run through a clean
Linnen-cloth, and put it into a woodden Runlet, where there hath been wine
in, and hang in it a bag with Mustard-seeds by the bung, that so you may
take it out, when you please. This being done, put your Runlet into the hot
Sun, especially during the Dog-days, (which is the onely time to prepare
it) and your Metheglin will boil like Must; after which boiling take out
your Mustard-seeds, and put your vessel well stopped into a Cellar. If you
will have it the taste of wine, put to thirty measures of Hydromel, one
measure of the juyce of hops, and it will begin to boil without any heat.
Then fill up your vessel, and presently after this ebullition you will have
a very strong Metheglin.


TO MAKE WHITE METHEGLIN OF THE COUNTESS OF DORSET

Take Rosemary, Thyme, Sweet-bryar, Peny-royal, Bays, Water-cresses,
Agrimony, Marshmallow leaves, Liver-wort, Maiden-hair, Betony, Eye-bright,
Scabious, the bark of the Ash-tree, Eringo-roots, Green-wild-Angelica,
Ribwort, Sanicle, Roman-worm-wood, Tamarisk, Mother-thyme, Sassafras,
Philipendula, of each of these herbs a like proportion; or of as many of
them as you please to put in. But you must put in all but four handfuls of
herbs, which you must steep one night, and one day, in a little bowl of
water, being close covered; the next day take another quantity of fresh
water, and boil the same herbs in it, till the colour be very high; then
take another quantity of water, and boil the same herbs in it, until they
look green; and so let it boil three or four times in several waters, as
long as the Liquor looketh any thing green. Then let it stand with these
herbs in it a day and night. Remember the last water you boil it in to this
proportion of herbs, must be twelve gallons of water, and when it hath
stood a day and a night, with these herbs in it, after the last boiling,