Then draw the clear into bottles. This will make it less windy, but also a
little less quick, though more wholesome. You may also boil a little
handful of tops of Rosemary in the Liquor, which giveth it a fine taste:
but all other herbs, and particularly Sweet-marjoram and Thyme, give it a
Physical taste. A little Limon-peel giveth it a very fine taste. If you Tun
it in a barrel, to work there, you may hang the Ginger and Limon-peel in it
in a bag, till you bottle it, or till it have done working. Then you may
put two or three stoned and sliced Raisins, and a lump of fine Sugar into
every bottle to make it quick.
TO MAKE METHEGLIN
Take five Gallons of water, and one Gallon of good White-honey; set it on
the fire together, and boil it very well, and skim it very clean; Then take
it off the fire, and set it by. Take six ounces of good Ginger, and two
ounces of Cinamon, one Ounce of Nutmegs; bruise all these grosly, and put
them into your hot Liquor, and cover it close, and so let it stand, till it
be cold. Then put as much Ale-barm to it, as will make it work; then keep
it in a warm place, as you do Ale; and when it hath wrought well, Tun it
up, as you do Ale or Beer: and when it is a week old, drink of it at your
pleasure.
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