If you will have it to keep a year or two, take six parts of water, and one of honey; But if you will have it to keep longer, take but four parts of water to one of honey. Dissolve the honey very well in the water, then boil it gently, skimming it all the while as the scum riseth, till no more scum riseth. Then pour it out of the Copper into a fit vessel or vessels to cool. Then Tun it up in a strong and sweet cask, and let it stand in some place, where there is some little warmth; (It will do as well without warmth, but be longer growing ripe) This will make it work. At first a course foul matter will work over; to which purpose it must be kept always full with fresh Liquor of the same, as it worketh over. When it begins to work more gently, and that which riseth at the top, is no more foul, but is a white froth; then fill and stop it up close, and set it in a cool cellar, where it is to stand continually. After half a year or a year, you may draw it off from the Lees into a clean vessel, or let it remain untouched. It is not fit to be drunk for it's perfection till the sweetness be quite worn off, yet not to be sower, but vinous. You may drink it at meals instead of wine, and is wholesomer and better then wine. To small Meath, that is to be drunk presently, you may put a little Ginger to give it life, and work it with a little barm. If the Meath work not at all, it will nevertheless be good, and peradventure better than that which worketh; but it will be longer first, and the dregs will fall down to the bottom, though it work not. Small Meath of eight or nine parts of water to one of honey, will be very good, though it never work, but be barrell'd up as soon as it is cold, and stopped close: and after two or three months drunk from the barrel without botteling. This is good for Meals. TO MAKE WHITE MEATH