To two quarts of water take one pound of Honey. When it boileth, skim it clean as long as any scum ariseth; boil it a pretty while; then take it off the fire, and put it in an earthen pot, and let it stand till the next day; then put it into clean bottles, that are throughly dry, rinsing first every bottle with a little of the liquor; Fill them not too full, and put into every bottle four or five Cloves, and four or five slices of Ginger: and stop it very close, and set it in Sand; and within ten or twelve days it will be ready to drink. Some, when they take their Bees, put the honey-combs into fair-water, and make it so strong of the honey that it will bear an Egg; and then boil it with some Spice, and put it into a barrel: but I think it not so good, as that which is made of pure honey. THE EARL OF DENBIGH'S METHEGLIN Take twenty Gallons of Spring-water; boil it a quarter of an hour, and let it stand, until it be all most cold; then beat in so much honey, as will make it so strong as to bear an Egg, so that on the Top, you may see the breadth of a hasel-nut swimming above; The next day boil it up with six small handfuls of Rosemary; a pound and a half of Ginger, being scraped and bruised; then take the whites of twenty Eggs shells and all; beat them very well, and put them in to clarifie it; skim it very clean, then take it off the fire and strain: But put the Rosemary and Ginger in again: then let it remain till it be all most cold: then Tun it up, and take some New-ale-yest; the whites of two Eggs, a spoonful of flower, and beat them well together, and put them into the barrel; when it hath wrought very well, stop it very close for three weeks or a month: then bottle it, and a week after you may drink it. TO MAKE MEATH Take to every Gallon of water, a quart of honey, and set it over a clear fire, and when it is ready to boil, skim it very clear. Then take two handfulls of Sweet-marjoram, as much Rose-mary, and as much Baulm: and two handful of Fennel-roots, as much of Parsley-roots, and as many Esparages-roots: slice them in the middle, and take out the pith, wash and scrape them very clean, and put them with your herbs into your Liquor. Then take two Ounces of Ginger, one Ounce of Nutmegs, half an Ounce of Mace: bruise them and put them in: and let it boil till it be so strong that it will bear an Egg: then let it cool: and being cold, put in 3 or 4 spoon fulls of New-ale yest: and so skim it well, and put it into a Runlet, and it will work like Ale: and having done working, stop it up close, as you do New-beer: and lay salt upon it. TO MAKE METHEGLIN