When it is almost cold, put barm to it, and when it worketh well, Tun it
into a well-seasoned vessel, where neither Ale nor Beer hath been, for
marring the colour; and when it hath done working, take a good quantity of
Nutmegs, Mace, Cinnamon, Cloves and Ginger bruised, and put it into a
boulter bag, and hang it in the barrel.
If you will have it taste much of the spice, let it boil 3 or 4 walms in
it, after you have put in the honey. But that will make it have a deep
colour.
A RECEIPT FOR MEATHE
To seven quarts of water, take two quarts of honey, and mix it well
together; then set it on the fire to boil, and take three or four
Parsley-roots, and as many Fennel-roots, and shave them clean, and slice
them, and put them into the Liquor, and boil altogether, and skim it very
well all the while it is a boyling; and when there will no more scum rise,
then is it boiled enough: but be careful that none of the scum do boil into
it. Then take it off, and let it cool till the next day. Then put it up in
a close vessel, and put thereto half a pint of new good barm, and a very
few Cloves pounded and put in a Linnen-cloth, and tie it in the vessel, and
stop it up close; and within a fortnight, it will be ready to drink: but if
it stay longer, it will be the better.
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