Take all these
herbs, and order them so, as that the hot herbs may be mastered with the
cool. Then take the small herbs, and put them into the Furnace, and lay the
long herbs upon them. Then take a weight or stone of Lead, having a Ring,
whereunto fasten a stick to keep down the Herbs into the furnace; then boil
your water and herbs three or four hours, and as the water doth boil away,
adde more. Then take the water out of the Furnace seething hot, and strain
it through a Range-sieve; then put in the honey, and Mash it well
together: then take your Sweet-wort, and strain it through a Range. Then
try it with a New-laid-egg. It must be so strong as to bear an Egg the
breadth of a groat above the Liquor: and if it doth not, then put in more
honey, till it will bear the Egg. Then take the Liquor, and boil it again;
and as soon as it doth boil, skim the froth very clean from it: Then set it
a cooling, and when it is cold, then put it into a Kive, and put barm
thereto, and let it work the Space of a Week; Then Tun it up: But be
careful when it is Tunned, that the vessels be not stopp'd up, till it hath
done hissing.
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