Then let it stand with these
herbs in it a day and night. Remember the last water you boil it in to this
proportion of herbs, must be twelve gallons of water, and when it hath
stood a day and a night, with these herbs in it, after the last boiling,
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.
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