He since told me, that to this Proportion of Honey and water, to make a Hogshead of Meathe, you should boil half a pound of Hopps in the water, and two good handfuls of Herbs; and six Ounces of Spice of all sorts:  All which will be mellowed and rotted away quite, (as well as the lushiousness of the Honey) in the space of a year or two.  For this is to be kept so long before it be drunk.

If you would have it sooner ready to drink, you may work it with a little yeast, when it is almost cold in the Kiver:  and Tun it up as soon as it begins to work, doing afterwards as is said before; but leaving a little vent to purge by, till it have done working.  Or in stead of yeast, you may take the yolks of four New-laid-eggs, and almost half a pint of fine Wheat-flower, and some of the Liquor you have made:  beat them well together, then put them to the Liquor in the Cask, and stop it up close, till you see it needful, to give it a little vent.

Note, that yeast of good Beer, is better then that of Ale.

* * * * *

The first of Septemb. 1663.  Mr. Webb came to my House to make some for Me.  He took fourty three Gallons of water, and fourty two pounds of Norfolk honey.  As soon as the water boiled, He put into it a slight handful of Hops; which after it had boiled a little above a quarter of an hour, he skimed off; then put in the honey to the boyling water, and presently a white scum rose, which he skimed off still as it rose; which skiming was ended in little above a quarter of an hour more.  Then he put in his herbs and spices, which were these:  Rose-mary, Thyme, Winter-savory, Sweet-marjoram, Sweet-bryar-leaves, seven or eight little Parsley-roots:  There was most of the Savoury, and least of the Eglantine, three Ounces of Ginger, one Ounce and a half of Cinnamon, five Nutmegs (half an Ounce of Cloves he would have added, but did not,) And these boiled an hour and a quarter longer; in all from the first beginning to boil, somewhat less then two hours:  Then he presently laded it out of the Copper into Coolers, letting it run through a Hair-sieve:  And set the Coolers shelving (tilted up) that the Liquor might afterwards run the more quietly out of them.  After the Liquor had stood so about two hours, he poured or laded out of some of the Coolers very gently, that the dregs might not rise, into other Coolers.  And about a pint of very thick dregs remained last in the bottom of every Cooler.  That which ran out, was very clear:  After two hours more settling, (in a shelving situation,) He poured it out again into other Coolers; and then very little dregs (or scarce any in some of the Coolers) did remain.  When the Liquor was even almost cold, He took the yolks of three New-laid-eggs, a spoonful of fine white flower, and about half a pint of new fresh barm of good strong Beer (you must have care that your barm be very white and clean, not sullied and foul, as is usual among slovenly Brewers in London).