New-laid-eggs, a spoonful of barm, and a spoonful of Wheat-flower, and beat them altogether, and put it into your Liquor into the barrel, and let it work, before you stop it. Then afterwards stop it well, and close it well with clay and Salt tempered together, and let it be set in a close place; and when it hath been settled some six weeks, draw it into bottles, and stop it very close, and drink it not a month after: but it will keep well half a year, and more. ANOTHER WAY TO MAKE WHITE METHEGLIN Take ten Gallons of water; then take six handfuls of Sweet-bryar; as much of Sweet-marjoram; and as much of Muscovy. Three handfuls of the best Broad-thyme. Boil these together half an hour; then strain them. Then take two Gallons of English-honey, and dissolve it in this hot Liquor, and brew it well together; then set it over the fire to boil again, and skim it very clean; then take the whites of thirty Eggs wel beaten, and put them into the Liquor, and let it boil an hour; then strain it through a jelly bag, and let it stand 24 hours cooling: then put it up in a vessel. Then take six Nutmegs, six fair Races of Ginger, a quarter of an Ounce of Cloves, half an Ounce of Cinamon; bruise all these together, and put them into a Linnen-bag, with a little Pebble-stone to make it sink. Then hang it in the vessel. You may adde to it, if you please, two grains of Ambergreece, and one grain of Musk. Stop the vessel with a Cork, but not too close, for six days; then taste it: and if it taste enough of the Spice, then take out the bag; if not, let the bag hang in it, and stop it very close, and meddle with it no more. It will be ready to drink in nine or ten weeks. A RECEIPT TO MAKE GOOD MEATH Take as many Gallons of water, as you intend to make of Meath; and to every Gallon put a quart of honey, and let it boil till it bear an Egg. To every Gallon you allow the white of an Egg, which white you must remove and break with your hands, and put into the Kettle, before you put it over the fire. Before it boileth, there will arise a skum, which must be taken off very clean, as it riseth. Put to every Gallon two Nutmegs sliced, and when it hath boiled enough, take it off, and set it a cooling in clean wort-vessels: And when it is as cold as wort, put in a little barm, and work it like Beer, and when it hath done working, stop it up, and let it stand two months. ANOTHER TO MAKE MEATH To every quart of honey allow six Wine-quarts of water; half an Ounce of Nutmegs, and the Peel of a Limon, and the meat of two or three, as you make the quantity. Boil these together, till the scum rise no more; It must stand till it be quite cold, and when you Tun it, you squeese into it the juyce of some Limons, and this will make it ripen quickly. It will be ready in less then a month. ANOTHER RECIPE