The Proportion of
Herbs and Spices is this; That there be so much as to drown the luscious
sweetness of the Honey; but not so much as to taste of herbs or spice, when
you drink the Meathe. But that the sweetnes of the honey may kill their
taste: And so the Meathe have a pleasant taste, but not of herbs, nor
spice, nor honey. And therefore you put more or less according to the time
you will drink it in. For a great deal will be mellowed away in a year,
that would be ungratefully strong in three months. And the honey that will
make it keep a year or two, will require a triple proportion of spice and
herbs. He commends Parsley roots to be in greatest quantity, boiled whole,
if young; but quarterred and pithed, if great and old.
MY OWN CONSIDERATIONS FOR MAKING OF MEATHE
Boil what quantity of Spring-water you please, three or four walms, and
then let it set the twenty four hours, and pour the clear from the
settling. Take sixteen Gallons of the clear, and boil in it ten handfuls of
Eglantine-leaves, five of Liverwort, five of Scabious, four of Baulm, four
of Rosemary; two of Bay-leaves; one of Thyme, and one of Sweet-marjoram,
and five Eringo-roots splitted.
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