It may be drunk in two
months.
ANOTHER VERY GOOD WHITE MEATH
Take to every Gallon of water a quart of Honey: boil in it a little
Rose-mary and Sweet-marjoram: but a large quantity of Sweet-bryar-leaves,
and a reasonable proportion of Ginger: boil these in the Liquor, when it is
skimed; and work it in due time with a little barm. Then tun it in a
vessel; and draw it into bottles, after it is sufficiently settled. Whites
of Eggs with the shells beaten together, do clarifie Meath best. If you
will have your Meath cooling, use Violet and Straw-berry-leaves, Agrimony,
Eglantine and the like: adding Borage and Bugloss, and a little Rosemary
and Sweet-Marjoram to give it Vigor.
Tartar makes it work well.
TO MAKE WHITE METHEGLIN
Take to three Gallons of Spring-water, one of Honey; first let it gently
melt, then boil for an hour, continually skiming it; then put it into an
earthen or woodden vessel, and when it is little more then Blood-warm, set
it with Ale-yest, and so let it stand twelve hours; then take off the Yest,
and Bottle it.
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