Then hang it in the
vessel. You may adde to it, if you please, two grains of Ambergreece, and
one grain of Musk. Stop the vessel with a Cork, but not too close, for six
days; then taste it: and if it taste enough of the Spice, then take out the
bag; if not, let the bag hang in it, and stop it very close, and meddle
with it no more. It will be ready to drink in nine or ten weeks.
A RECEIPT TO MAKE GOOD MEATH
Take as many Gallons of water, as you intend to make of Meath; and to every
Gallon put a quart of honey, and let it boil till it bear an Egg. To every
Gallon you allow the white of an Egg, which white you must remove and break
with your hands, and put into the Kettle, before you put it over the fire.
Before it boileth, there will arise a skum, which must be taken off very
clean, as it riseth. Put to every Gallon two Nutmegs sliced, and when it
hath boiled enough, take it off, and set it a cooling in clean
wort-vessels: And when it is as cold as wort, put in a little barm, and
work it like Beer, and when it hath done working, stop it up, and let it
stand two months.
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