Boil it, till no more scum rise, and that a fourth part be consumed. Then
clarifie it with whites of Eggs and their shells, and make it work with
yest. After sufficient working Tun it up, hanging it in a bag with Ginger,
Cloves, Cinamon and Limon-peel. Stop it very close, and after two or three
moneths, draw it into bottles.
MY LADY MORICES MEATH
Boil first your water with your herbs. Those she likes best, are, Angelica,
Balm, Borage, and a little Rosemary (not half so much as of any of the
rest) a handful of all together, to two or 3 Gallons of water. After about
half an hours boiling, let the water run through a strainer (to sever the
herbs from it) into Woodden or earthen vessels, and let it cool and settle.
To three parts of the clear, put one or more of honey, and boil it till it
bear an Egge, leaving as broad as a shilling out of the water, skiming it
very well. Then power it out into vessels, as before; and next day, when it
is almost quite cold, power it into a Sack-cask, wherein you have first put
a little fresh Ale-yest, about two spoonfuls to ten Gallons.
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