The Whites of Eggs above named, is a fit proportion for 10 or 12 Gallons of
the Liquor.
TO MAKE WHITE MEATHE
Take six Gallons of water, and put in six quarts of Honey, stirring it till
the honey be throughly melted; then set it over the fire, and when it is
ready to boil, skim it clean; then put in a quarter of an Ounce of Mace; so
much Ginger; half an Ounce of Nutmegs; Sweet-marjoram, Broad-thyme and
Sweet-Bryar, of all together a handful, and boil them well therein. Then
set it by, till it be throughly cold, and barrel it up, and keep it till it
be ripe.
ANOTHER TO MAKE MEATHE
To every Gallon of water, take a quart of Honey, to every five Gallons, a
handful of Sweet-marjoram, half a handful of Sliced-ginger; boil all these
moderately three quarters of an hour; then let it stand and cool: and
being Lukewarm, put to every five Gallons, about three quarts of Yest, and
let it work a night and a day. Then take off the Yest and strain it into a
Runlet; and when it hath done working: then stop it up, and so let it
remain a month: then drawing out into bottles, put into every bottle two or
three stoned Raisins, and a lump of Loaf-sugar.
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