taste; but that the composition of it with the honey may give a quickness.  The Rosemary and Sage must be a great deal less then the Wormwood.  Sometimes she stoppeth it up close as soon as she hath Tunned it, and lets it remain so for three moneths.  Then pierce it and draw it into bottles, which stop well, and tie down the stoppels.  This will keep so a long time.  She useth this way most.  It makes the Mead drink exceeding quick and pleasant.  When you pierce the Cask, it will flie out with exceeding force, and be ready to throw out the stopper and spigot.

TO MAKE WHITE MEATH

Take Rosemary, Thyme, Sweet-bryar, Penyroyal, Bayes, of each one handful; steep them 24 hours in a bowl of fair cold water covered close; next day boil them very well in another water, till the colour be very high; then take another water, and boil the same herbs in it, till it look green; and so boil them in several waters, till they do but just change the colour of the water.  The first waters are thrown away.  The last water must stand 24 hours with the herbs in it.  The Liquor being strained from them, you must put in as much fine honey till it will bear an Egge; you must work and labour the honey with the Liquor a whole day, till the honey be consumed; then let it stand a night a clearing.  In the morning put your Liquor a boiling for a quarter of an hour, with the whites and shells of six Eggs.  So strain it through a bag, and let it stand a day a cooling; so Tun it up, and put into the vessel in a Linnen bag, Cloves, Mace, Cinamon and Nutmegs bruised altogether.  If you will have it to drink presently, take the whites of two or three Eggs, of barm a spoonful, and as much of Wheaten-flower.  Then let it work before you stop it, afterwards stop it well with Clay and Salt.  A quart of Honey to a Gallon of liquor, and so proportionably for these Herbs.

SIR WILLIAM PASTON’S MEATHE

Take ten Gallons of Spring-water, and put therein ten Pints of the best honey.  Let this boil half an hour, and scum it very well; then put in one handful of Rosemary, and as much of Bay-leaves; with a little Limon-peel.  Boil this half an hour longer, then take it off the fire, and put it into a clean Tub; and when it is cool, work it up with yest, as you do Beer.  When it is wrought, put it into your vessel, and stop it very close.  Within three days you may Bottle it, and in ten days after it will be fit to drink.

ANOTHER PLEASANT MEATHE OF SIR WILLIAM PASTON’S

To a Gallon of water put a quart of honey, about ten sprigs of Sweet-Majoram; half so many tops of Bays.  Boil these very well together, and when it is cold, bottle it up.  It will be ten days before it be ready to drink.

ANOTHER WAY OF MAKING MEATH