Take three Gallons of water, and boil in it a handful of Rose-mary (or rather the flowers) Cowslips, Sage-flowers, Agrimony, Betony, and Thyme, _ana_, one handful. When it hath taken the strength of the herbs, strain it through a hair-sieve, and let it cool twenty hours. Then to three Gallons of the clear part of this decoction, put one Gallon of honey, and mingle it very well with your hand, till it bear an Egg the breadth of a groat. Then boil it and skim it as long as any scum will rise. Afterwards let it cool twenty four hours. Then put to it a small quantity of Ale-barm, and skim the thin-barm that doth rise on it, morning and evening, with a feather, during four days. And so put it up into your vessel, and hang in it a thin linnen bag with two Ounces of good White-ginger bruised therein: And stop it up close for a quarter of a year. Then you may drink it. ANOTHER Take a quart of honey to a Gallon of water; set the Kettle over the fire, and stir it now and then, that the honey may melt; let it boil an hour; you must boil in it, a Sprig or two of Winter-savory, as much of Sweet-marjoram; put it into tubs ready scalded, till the next day towards evening. Then tun it up into your vessel, let it work for three days; after which hang a bag in the barrel with what quantity of Mace and sliced Nutmeg you please. To make it stronger then this, 'tis but adding more hony, to make it bear an Egg the breadth of a six pence, or something more. You may bottle it out after a month, when you please. This is the way, which is used in Sussex by those who are accounted to make it best. ANOTHER RECEIPT