Put in it Limon-peel and Cloves, or what best pleaseth your
taste of Herbs or Spices. Eringo-roots put into it, when it is a boiling,
maketh it much better. So do Clove-gilly-flowers; a quantity of which make
the Meath look like Claret-wine. I observe that Meath requireth some strong
Herbs to make it quick and smart upon the Palate; as Rose-mary, Bay-leaves,
Sage, Thyme, Marjoram, Winter-savory, and such like, which would be too
strong and bitter in Ale or Beer.
TO MAKE WHITE MEATH
Take Rose-mary, Thyme, Sweet-bryar, Peny-royal, and Bays, Water-cresses,
Agrimony, Marsh-mallows, leaves and flowers: Liver-wort, Wood-betony,
Eye-bright, Scabious, of each alike quantity; of the bark of Ash-tree, of
Eringo-roots-green, of each a proportion to the herbs; of wild Angelica,
Ribwort, Sanicle, Roman-worm-wood, of each a proportion, which is, to every
handful of the Herbs above named, a sixteenth part of a handful of these
latter; steep them a night and a day, in a woodden boul of water covered;
the next day boil them very well in another water, till the colour be very
high; Then take another quantity of water, and boil the herbs in it, till
it look green, and so let it boil three or four times, or as long as the
liquor looketh any thing green; then let it stand with these herbs in it a
day and a night.
Pages:
143
144
145
146
147
148
149
150
151
152
153
154
155
156
157
158
159
160
161
162
163
164
165
166
167