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.
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