Take to every Gallon of Honey, three Gallons of water, and put them together and set them over so gentle a fire, as you might endure to break it in the water with your hand. When the Honey is all melted, put in an Egg, and let it fall gently to the bottom; and if your Egg rise up again to the top of the Liquor, then it is strong enough of the Honey. But if it lie at the bottom, you must put in more honey, and stir it, till it doth rise. If your honey be very good, it will bear half a Gallon of water more to a Gallon of Honey. Then take Sweet-bryar, Bays, Rosemary, Thyme, Marjoram, Savoury, of each a good handfull, which you must tye up all together in a bundle. This Proportion of Herbs will be sufficient for twelve Gallons of Metheglin; and according to the quantity of Metheglin you make, you must add or diminish your Herbs. When you have put these things together, set it over a quick fire, and let it boil as fast as you can for half an hour or better, skiming of it very clean and clarifying it with the whites of two or three Eggs. Then take it from the fire, and put it into some clean vessel or other, and let it stand till the next morning; Then pour the Clear from the dregs, and Tun it up, putting in a little bag of such Spice as you like, whereof Ginger must be the most. After it hath stood three or four days, you may put in two or three spoon-fulls of good Ale-yest, it will make it the sooner ready to drink. It must work before you stop it up. The older your Honey is, the whiter your Metheglin will be. MEATH WITH RAISINS Put forty Gallons of water into your Caldron, and with a stick take the height of the water, making a notch, where the superficies of the water cometh. Then put to the water ten Gallons of Honey, which dissolve with much Laving it; then presently boil it gently, skimming it all the while, till it be free from scum. Then put into it a thin bag of boulter-cloth containing forty pound weight of the best blew Raisins of the Sun, well picked and washed and wiped dry; and let the bag be so large, that the Raisins may lie at ease and loosly in it. When you perceive that the Raisins are boiled enough to be very soft, that you may strain out all their substance, take out the bag, and strain out all the Liquor by a strong Press. Put it back to the Honey-liquor, and boil all together (having thrown away the husks of the Raisins with the bag) till your Liquor be sunk down to the notch of your stick, which is the sign of due strength. Then let it cool in a woodden vessel, and let it run through a strainer to sever it from the settlings, and put it into a strong vessel, that hath had Sack or Muscadine in it, not filling it to within three fingers breadth of the top (for otherwise it will break the vessel with working) and leave the bung open whiles it worketh, which will be six weeks very strongly, though it be put into a cold cellar. And after nine moneths, you may begin to drink it. MORELLO WINE