then strain the Liquor from the herbs, and put as much of the finest and
best honey into the Liquor, as will make it bear an Egg. You must work and
labour the honey and liquor together one whole day, until the honey be
consumed. Then let it stand a whole night, and then let it be well laboured
again, and let it stand again a clearing, and so boil it again a quarter of
an hour, with the whites of six New-laid-eggs with the shells, the yolks
being taken out; so scum it very clean, and let it stand a day a cooling.
Then put it into a barrel, and take Cloves, Mace, Cinamon, and Nutmegs, as
much as will please your taste, and beat them altogether; put them into a
linnen bag, and hang it with a thread in the barrel. Take heed you put not
too much spice in; a little will serve. Take the whites of two or three
New-laid-eggs, a spoonful of barm, and a spoonful of Wheat-flower, and beat
them altogether, and put it into your Liquor into the barrel, and let it
work, before you stop it. Then afterwards stop it well, and close it well
with clay and Salt tempered together, and let it be set in a close place;
and when it hath been settled some six weeks, draw it into bottles, and
stop it very close, and drink it not a month after: but it will keep well
half a year, and more.


ANOTHER WAY TO MAKE WHITE METHEGLIN

Take ten Gallons of water; then take six handfuls of Sweet-bryar; as much
of Sweet-marjoram; and as much of Muscovy. Three handfuls of the best
Broad-thyme. Boil these together half an hour; then strain them. Then take
two Gallons of English-honey, and dissolve it in this hot Liquor, and brew
it well together; then set it over the fire to boil again, and skim it very
clean; then take the whites of thirty Eggs wel beaten, and put them into
the Liquor, and let it boil an hour; then strain it through a jelly bag,
and let it stand 24 hours cooling: then put it up in a vessel. Then take