Put all these into the water, and let it
boil half an hour, then take it off the fire, and let it stand, till you
may see your shadow in it. Then put in the honey, and set it upon the fire
again. Then take the shells and whites of a dozen of Eggs, and beat them
both very well together: and when it is ready to boil up, put in your Eggs,
and stir it; then skim it clean, and take it off the fire, and put it into
vessels to cool, as you do wort. When it is cold, set it together with some
barm, as you do Beer. When it is put together leave the settlings behind in
the bottom; as soon as it is white over, Tun it up in a vessel, and when it
hath done working, stop it up as you do Beer. When it is three weeks old,
it will be fit to bottle or drink.
ANOTHER WHITE MEATH
Take three Pound of White-honey, or the best Hampshire-honey, and dissolve
it in a Gallon of water, and then boil it; and when it beginneth first to
boil, put into it half a quarter of an Ounce of Ginger a little bruised;
and a very little Cloves and Mace bruised, and a small quantity of
Agrimony.
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