at all; and much less to set it into the Sun.  Mr. Masillon doth neither the one nor the other.  Afterwards for to Tun it, you must let it grow Luke-warm, for to advance it.  And if you do intend to keep your Meathe a long time, you may put into it some hopps on this fashion.  Take to every Barrel of Meathe a Pound of Hops without leaves, that is, of Ordinary Hops used for Beer, but well cleansed, taking only the Flowers, without the Green-leaves and stalks.  Boil this pound of Hops in a Pot and half of fair water, till it come to one Pot, and this quantity is sufficient for a Barrel of Meathe.  A Barrel at Liege holdeth ninety Pots, and a Pot is as much as a Wine quart in England. (I have since been informed from Liege, that a Pot of that Countrey holdeth 48 Ounces of Apothecary’s measure; which I judge to be a Pottle according to London measure, or two Wine-quarts.) When you Tun your Meath, you must not fill your Barrel by half a foot, that so it may have room to work.  Then let it stand six weeks slightly stopped; which being expired, if the Meath do not work, stop it up very close.  Yet must you not fill up the Barrel to the very brim.  After six Months you draw off the clear into another Barrel, or strong Bottles, leaving the dregs, and filling up your new Barrel, or Bottels, and stopping it or them very close.

The Meath that is made this way, (Viz. In the Spring, in the Month of April or May, which is the proper time for making of it,) will keep many a year.

WHITE METHEGLIN OF MY LADY HUNGERFORD:  WHICH IS EXCEEDINGLY PRAISED

Take your Honey, and mix it with fair water, until the Honey be quite dissolved.  If it will bear an Egge to be above the liquor, the breadth of a groat, it is strong enough; if not, put more Honey to it, till it be so strong; Then boil it, till it be clearly and well skimmed; Then put in one good handful of Strawberry-leaves, and half a handful of Violet leaves; and half as much Sorrel:  a Douzen tops of Rosemary; four or five tops of Baulme-leaves:  a handful of Harts-tongue, and a handful of Liver-worth; a little Thyme, and a little Red-sage; Let it boil about an hour; then put it into a Woodden Vessel, where let it stand, till it be quite cold; Then put it into the Barrel; Then take half an Ounce of Cloves, as much Nutmeg; four or five Races of Ginger; bruise it, and put it into a fine bag, with a stone to make it sink, that it may hang below the middle:  Then stop it very close.

The Herbs and Spices are in proportion for six Gallons.

Since my Lady Hungerford sent me this Receipt, she sent me word, that she now useth (and liketh better) to make the Decoction of Herbs before you put the Honey to it, This Proportion of Herbs is to make six Gallons of Decoction, so that you may take eight or nine Gallons of water.  When you have drawn out into your water, all the vertue of the Herbs, throw them away, and take the clear Decoction (leaving the