Take Rose-mary, Thyme, Sweet-bryar, Peny-royal, Bays, Water-cresses, Agrimony, Marsh-mallow-leaves and flowers, Liver-wort, Maiden-hair, Betony, Eye-bright, Scabious, the bark of an Ash-tree, young Eringo-roots, Wild-Angelica, Ribwort, Sinacle, Roman-worm-wood, Tamarisk, Mother-thyme, Saxafrage, Philipendula, of each of these herbs a like proportion; or of as many as you please to put in. You must put in all but four handfuls of herbs, which you must steep a night and a day, in a little bowl of water, being close covered. The next day take another fresh quantity of water, and boil the same herbs in it, till the colour be very high; then take another quantity of water, and boil the same herbs in it, untill it look green; and so let them boil three or four times in several waters, as long as the Liquor looketh anything green. Then let it stand with these herbs in it a day and a night. Remember the last water you boil it in, to this proportion of herbs, must be eighteen Gallons. And when it hath stood a day and a night with these herbs in it after the last boiling, then strain the Liquor from the herbs; and put as much of the finest and best honey into the Liquor, as will bear an Egg; you must work the honey and liquor together a whole day, until the honey be consumed; then let it stand one whole night; then let it be well laboured again, and set it a clearing; and so boil it again with the whites of six New-laid-eggs with the shells; skim it very clean; and let it stand a day a cooling; then put it into a barrel, and take Cloves, Mace, Cinnamon and Nutmegs as much as will please your taste, and beat them all together, and put them in a Linnen bag, and hang it with a thread into the barrel. Then take the whites of two or three New-laid-eggs, a spoonful of barm, a spoonful of Wheat-flower, and beat them all together, and put it into your Liquor in the barrel, and let it work before you stop it; then afterwards stop it well, and set it in a cold place, and when it hath been settled some six weeks: draw it into bottles, and stop it very close, and drink not of it in a month after. TO MAKE METHEGLIN Take eight Gallons of water, set it over a clear fire in a Kettle; and when it is warm, put it to sixteen pounds of very good honey, and stir it well together; take off the scum, and put two large Nutmegs cut in quarters, and so let it boil at least an hour; Then take it off the fire, and put to it two good handfulls of grinded Malt, and with a white staff keep beating it together till it be almost cold; then strain it through a hair-sieve into a Tub, and put to it a wine-pint of Ale-yest, and stir it very well together; and when it is cold, you may if you please, Tun it up presently into a vessel fit for it, or else let it stand, and work a day, and when it hath done working in your vessel, stop it up very close. It will be three weeks or a month before it be ready to drink. TO MAKE HONEY DRINK