Take to every Gallon of Honey, three Gallons of water, and put them both together, and set them over so soft a fire, that you may endure to melt and break the honey with your hands. When the honey is all melted, put in an Egge, and let it fall gently to the bottome, and if the Egge rise up to the top again of the Liquor, then is it strong enough of the honey; but if it lie at the bottome, you must put in more honey, stirring of it till it do rise. If your honey be very good, it will bear half a Gallon of water more to a Gallon of Honey. Then take Sweet-bryar, Rose-mary, Bayes, Thyme, Marjoram, Savory, of each a good handful, which must be tyed up all together in a bundle. This Proportion of herbs will be sufficient for 12 Gallons of Metheglin; and according to the quantity you make of Metheglin, you must add of your herbs or take away. When you have put these things together set it upon a quick fire, and let it boil as fast as you can for half an hour, or better, skiming of it very clean, which you must Clarifie with two or three whites of Eggs. Then take it off from the fire, and put it presently into some clean covers, and let it stand till the next morning; then pour the clear from the bottom and tun it up; putting in a little bag of such spice as you like, whereof Ginger must be the most. After it hath stood some three or four days, you may put in some two or three spoonfuls of good-ale-yest; it will make it ready the sooner to drink, if you let it work together, before you stop it up. The older the honey is, the whiter coloured the Metheglin will be. TO MAKE WHITE METHEGLIN OF SIR JOHN FORTESCUE Take twelve Gallons of water, one handful of each of these herbs, Eglantine, Rosemary, Parsley, Strawberry-leaves, Wild-thyme, Balm, Liver-wort, Betony, Scabious; when your water begins to boil, cast in your herbs, and let them boil a quarter of an hour. Then strain it from the herbs. When it is almost cold, then put in as much of the best honey, as will make it bear an Egge, to the breadth of two pence; and stir it till all the honey be melted. Then boil it well half an hour at the least, and put into it the whites of six Eggs beaten to a froth to clarifie it; and when it hath drawn all the scum to the top, strain it into woodden vessels. When it is almost cold, put barm to it, and when it worketh well, Tun it into a well-seasoned vessel, where neither Ale nor Beer hath been, for marring the colour; and when it hath done working, take a good quantity of Nutmegs, Mace, Cinnamon, Cloves and Ginger bruised, and put it into a boulter bag, and hang it in the barrel. If you will have it taste much of the spice, let it boil 3 or 4 walms in it, after you have put in the honey. But that will make it have a deep colour. A RECEIPT FOR MEATHE