then let it set the twenty four hours, and pour the clear from the
settling. Take sixteen Gallons of the clear, and boil in it ten handfuls of
Eglantine-leaves, five of Liverwort, five of Scabious, four of Baulm, four
of Rosemary; two of Bay-leaves; one of Thyme, and one of Sweet-marjoram,
and five Eringo-roots splitted. When the water hath drawn out the vertue of
the herbs (which it will do in half an hours boiling,) let it run through a
strainer or sieve, and let it settle so, that you may pour the clear from
the Dregs. To every three Gallons of the Clear, take one of Honey, and with
clean Arms stripped up, lade it for two or three hours, to dissolve the
honey in the water; lade it twice or thrice that day. The next day boil it
very gently to make the scum rise, and scum it all the while, and now and
then pour to it a ladle full of cold water, which will make the scum rise
more: when it is very clear from scum, you may boil it the more strongly,
till it bear an Egge very high, that the breadth of a groat be out of the
water, and that it boil high with great walms in the middle of the Kettle:
which boiling with great Bubbles in the middle is a sign it is boiled to
it's height. Then let it cool till it be Lukewarm, at which time put some
Ale yest into it, to make it work, as you would do Ale. And then put it up
into a fit Barrel first seasoned with some good sweet White-wine (as
Canary-sack) and keep the bung open, till it have done working, filling it
up with some such honey-drink warmed, as you find it sink down by working
over. When it hath almost done working, put into it a bag of thin stuff
(such as Bakers use to bolt in) fastened by a Cord at the bung, containing
two parts of Ginger-sliced, and one apiece of Cinamon, Cloves and Nutmegs,
with a Pebble-stone in it to make it sink; And stop it up close for six
Months or a year, and then you may draw it into bottles. If you like
Cardamon-seeds, you may adde some of them to the spices. Some do like Mint
exceedingly to be added to the other herbs. Where no yeast is to be had,
The Liquor will work if you set it some days in the hot Sun (with a cover,
like the roof of a house over it, to keep wet out, if it chance to rain)
but then you must have great care, to fill it up, as it consumeth, and to
stop it close a little before it hath done working, and to set it then
presently in a Cool Cellar. I am told that the Leaven of bread will make it
work as well as yest, but I have not tryed it. If you will not have it so
strong, it will be much sooner ready to drink; As if you take six parts of
water to one of Honey. Some do like the drink better without either herbs
or spices, and it will be much the whiter. If you will have it stronger,
put but four Gallons and a half of water to one of honey.
You may use what Herbs or Roots you please, either for their tast or
vertue, after the manner here set down.
If you make it work with yeast, you must have great care, to draw it into
bottles soon after it hath done working, as after a fortnight or three
weeks. For that will make it soon grow stale, and it will thence grow sower
and dead before you are aware. But if it work singly of itself, and by help
of the Sun without admixtion of either Leaven or Yeast, it may be kept long
in the Barrel, so it be filled up to the top, and kept very close stopp'd.
I conceive it will be exceeding good thus: when you have a strong
Honey-liquor of three parts of water to one of Honey, well-boiled and
scummed, put into it Lukewarm, or better (as soon as you take it from the
fire) some Clove-gilly-flowers, first wiped, and all the whites clipped
off, one good handful or two to every Gallon of Liquor. Let these infuse 30
or 40 hours. Then strain it from the flowers, and either work it with
yeast, or set it in the Sun to work; when it hath almost done working, put
into it a bag of like Gilly-flowers (and if they are duly dried, I think
they are the better) hanging it in at the bung. And if you will put into
it some spirit of wine, that hath drawn a high Tincture from
Clove-gilly-flowers (dried I conceive is best) and some other that hath
done the like from flowers and tops of Rosemary, and some that hath done
the like from Cinnamon and Ginger, I believe it will be much the nobler,
and last the longer.
I conceive, that bitter and strong herbs, as Rosemary, Bayes,
Sweet-marjoram, Thyme, and the like, do conserve Meathe the better and
longer, being as it were in stead of hops. But neither must they, no more
than Clove-gilly-flowers, be too much boiled: For the Volatil pure Spirit
flies away very quickly. Therefore rather infuse them. Beware of infusing
Gillyflower in any vessel of Metal, (excepting silver:) For all Metals will
spoil and dead their colour. Glased earth is best.
SACK WITH CLOVE-GILLY FLOWERS
If you will make a Cordial Liquor of Sack with Clove-gilly-flowers, you
must do thus. Prepare your Gilly-flowers, as is said before, and put them
into great double glass-bottles, that hold two gallons a piece, or more;
and put to every gallon of Sack, a good half pound of the wiped and cut
flowers, putting in the flowers first, and then the Sack upon them. Stop
the glasses exceeding close, and set them in a temperate Cellar. Let them
stand so, till you see that the Sack hath drawn out all the principal
tincture from them, and that the flowers begin to look palish; (with an eye
of pale, or faint in Colour) Then pour the Sack from them, and throw away
the exhausted flowers, or distil a spirit from them; For if you let them
remain longer in the Sack, they will give an earthy tast to them. You may
then put the tincted Sack into fit bottles for your use, stopping them very
close. But if the season of the flowers be not yet past, your Sack will be
better, if you put it upon new flowers, which I conceive will not be the
worse, but peradventure the better, if they be a little dried in the shade.
If you drink a Glass or two of this sack at a meal, you will find it a
great Cordial.
Upon better consideration; I conceive the best way of making Hydromel with
Clove-gilly-flowers, is thus: Boil your simple Liquor to its full height
(with three parts of water to one of Honey), take a small parcel out, to
make a strong infusion of flowers, pouring it boyling hot upon the flowers
in earthen vessels. If you have great quantity, as six to one, of Liquor,
you will easily draw out the tincture in fourteen or sixteen hours
infusion; otherwise you may quicken your liquor with a parcel of Sack. In
the mean time make the great quantity of Liquor work with yest. When it
hath almost done fermenting, but not quite, put the infusion to it warm,
and let it ferment more if it will. When that is almost done, put to it a
bag with flowers to hang in the bung.
I conceive that Hydromel made with Juniper-berries (first broken and
bruised) boiled in it, is very good. Adde also to it Rosemary and
Bay-leaves.
Upon tryal of several ways, I conclude (as things yet appear to me) that to
keep Meath long, it must not be fermented with yest (unless you put Hops
to it) but put it in the barrel, and let it ferment of it self, keeping a
thick plate of lead upon the bung, to lie close upon it, yet so that the
working of the Liquor may raise it, to purge out the foulness, and have
always some new made plain Liquor, to fill it up as it sinks, warm whiles
it works: but cold during three or four month's after. Then stop the bung
exceeding close. And when you will make your Mead with Cherries or
Morello-Cherries, or Raspes, or Bilberries, or Black-cherries, put their
juyce to the Liquor when you tun it, without ever boiling it therein; about
one quart of juyce to every three or four gallons of Liquor. You may
squeese out the clear juyce, and mingle it with the Liquor, and hang the
Magma in a bag in the bung. I think it is best to break the stones of the
Cherries, before you put their Magma into the bag.
Since I conceive, that Clove-gilly-flowers must never be boiled in the
Liquor: that evaporateth their Spirits, which are very volatile: But make a
strong infusion of them, and besides hang a Bag of them in the bung. I
conceive that it is good to make the Liquor pretty strong (not too much,
but so as the taste may be gratefull) of some strong herbs, as Rosemary,
Bay-leaves, Sweet-marjoram, Thyme, Broad-thyme, and the like. For they
preserve the drink, and make it better for the stomack and head. Standing
in the Sun is the best way of Fermentation, when the drink is strong. The
root of Angelica or Elecampane, or Eringo, or Orris, may be good and
pleasant, to be boiled in the Liquor. Raspes and Cherries and Bilberies are
never to be boiled, but their juyce put into the Liquor, when it is
tunning. Use onely Morello-Cherries (I think) for pleasure, and black ones
for health. I conceive it best to use very little spice of any kind in
Meathes.
METHEGLIN COMPOSED BY MY SELF OUT OF SUNDRY RECEIPTS
In sixty Gallons of water, boil ten handfuls of Sweet-bryar-leaves;
Eye-bright, Liverwort, Agrimony, Scabious, Balme, Wood-bettony,
Strawberry-leaves, Burnet, of each four handfuls; of Rosemary, three
handfuls; of Minth, Angelica, Bayes and Wild-thyme, Sweet-Marjoram, of each
two handfuls: Six Eringo-roots. When the water hath taken out the vertue of
the herbs and roots, let it settle, and the next day pour off the clear,
and in every three Gallons of it boil one of honey, scumming it well, and
putting in a little cold water now and then to make the scum rise, as also
some whites of Eggs. When it is clear scummed, take it _off_, and let it
cool; then work it with Ale-yest; tun it up, and hang it in a bag, with
Ginger, Cinamom, Cloves and Cardamom. And as it worketh over, put in some
strong honey-drink warmed. When it works no more, stop it up close.
In twenty Gallons of water boil Sweet-bryar-leaves, Eye-bright, Rosemary,
Bayes, Clove-gilly-flowers of each five handfuls, and four Eringo-roots. To
every two gallons and a half of this decoction, put one gallon of honey;
boil it, &c. When it is tunned up, hang in it a bag containing five
handfuls of Clove-gilly-flowers, and sufficient quantity of the spices
above.
In both these Receipts, the quantity of the herbs is too great. The strong
herbs preserve the drink, and make it nobler. Use Marjoram and Thyme in
little quantity in all.
MY LADY COWERS WHITE MEATHE USED AT SALISBURY
Take to four Gallons of water, one Gallon of Virgin-honey; let the water be
warm before you put in the honey; and then put in the whites of 3 or 4 Eggs
well beaten, to make the scum rise. When the honey is throughly melted and
ready to boil, put in an Egge with the shell softly; and when the Egge
riseth above the water, to the bigness of a groat in sight, it is strong
enough of the honey. The Egge will quickly be hard, and so will not rise;
Therefore you must put in another, if the first do not rise to your sight;
you must put in more water and honey proportionable to the first, because
of wasting away in the boiling. It must boil near an hour. You may, if you
please, boil in it, a little bundle of Rosemary, Sweet-marjoram, and Thyme;
and when it tasteth to your liking, take it forth again. Many do put
Sweet-bryar berries in it, which is held very good. When your Meath is
boiled enough take it off the fire, and put it into a Kiver; when it is
blood-warm, put in some Ale-barm, to make it work, and cover it close with
a blancket in the working. The next morning tun it up, and if you please
put in a bag with a little Ginger and a little Nutmeg bruised; and when it
hath done working, stop it up close for a Moneth, and then Bottle it.
SIR THOMAS GOWER'S METHEGLIN FOR HEALTH
First boil the water and scum it; Then to 12 Gallons put 6 handfuls of
Sweet-bryar-leaves, of Sweet-marjoram, Rosemary, Thyme, of each one a
handful: Flowers of Marigold, Borrage, Bugloss, Sage, each two handfuls.
Boil all together very gently, till a third waste. To eight Gallons of this
put two Gallons of pure honey, and boil them till the Liquor bear an Egge,
the breadth of threepence or a Groat, together with such spices as you like
(bruised, but not beaten) an ounce of all is sufficient.
You must observe carefully. 1. Before you set the Liquor to boil, to cause
a lusty Servant (his Arms well washed) to mix the honey and water together,
labouring it with his hands at least an hour without intermission. 2. That
when it begins to boil fast, you take away part of the fire, so as it may
boil slowly, and the scum and dross go all to one side, the other remaining
clear. When you take it off, let none of the liquor go away with the dross.
3. When you take it from the fire, let it settle well, before it be tunned
into the vessel, wherein you mean to keep it: and when it comes near the
bottom, let it be taken carefully from the sediment, with a thin Dish, so
as nothing be put into the vessel, but what is clear. 4. Stop it very
close (when it is set in the place, where it must remain) cover it with a
cloth, upon which some handfuls of Bay-salt and Salpeter is laid, and over
that lay clay, and a Turf. 5. Put into it, when you stop it, some
New-laid-eggs in number proportionable to the bigness of the vessel,
Shell's unbroken. Six Eggs to about sixteen Gallons. The whole Egg-shell
and all will be entirely consumed.
METHEGLIN FOR TASTE AND COLOUR
Must be boiled as the other, if you intend to keep it above half a year;
but less according to the time, wherein you mean to use it. You must put in
no Herbs, to avoid bitterness and discolouring; and the proportion of water
and honey more or less, as you would drink it sooner or later; (as a Gallon
of honey to 4, 5, or 6 of water.) If to be weak, and to be soon drunk, you
must when it is tunned, put in a Tost of bread (hard tosted) upon which
half a score drops of Spirit of yest or barm is dropped; for want of it,
spread it with purest barm beaten with a few drops of Oyl of Cinnamon. If
you intend to give it the taste of Raspes, then adde more barm, to make it
work well, and during that time of working, put in your Raspes (or their
Syrup) but the fruit gives a delicate Colour, and Syrup a duller Tincture.
Drink not that made after the first manner, till six moneths, and it will
endure drawing better then wine; but Bottleled, it is more spirited then
any drink.
The Spirit of Barm is made by putting store of water to the barm; then
distill the Spirit, as you do other Spirits; At last an oyl will come,
which is not for this use.
Sir Thomas Gower maketh his ordinary drink thus: Make very small well
Brewed Ale. To eight Gallons of this put one Gallon of honey; when it is
well dissolved and clarified, tun up the Liquor, making it work in due
manner with barm. When it hath done working, stop it up close, and in three
months it will be fit to drink.
He makes Metheglin thus. Make a good Decoct of Eglantine-leaves, Cowslip
flowers, a little Sweet-marjoram, and some Rosemary and Bay-leaves, Betony,
and Scabious, and a little Thyme. After the sediment hath settled, put 1/3
or 1/4 or 1/5 or 1/6 part of honey, (according as you would have it strong,
and soon ready) to the clear severed from the settlement, and stir it
exceeding well with stripped arms 4 or 5 hours, till it be perfectly
incorporated. Then boil and scum it; let it then cool and tun it up, &c.
After it hath cooled, lade the clean from the settlement, so that it may
not trouble it, and run up the clear thus severed from the settlings. Much
of the perfection consisteth in stirring it long with stripped arms before
you boil it. Then to boil it very leisurely till all the scum be off. And
order your fire so, that the scum may rise and drive all to one side. This
will be exceeding pale clear and pleasant Metheglin. He useth to every
Gallon of water, a good handful of Eglantine-leaves, and as much Cowslip
flowers; but onely a Pugil of Thyme or Marjoram.
AN EXCELLENT WAY OF MAKING WHITE METHEGLIN
Take of Sweet-bryar berries, of Rosemary, broad Thyme, of each a handful.
Boil them in a quantity of fair water for half an hour; then cleanse the
water from the herbs, and let it stand 24 hours, until it be thorough cold.
Then put your hony into it (hony which floweth from the Combs of it self in
a warm place is best) make it so strong of the honey that it bear an egge
(if you will have it strong) the breadth of a groat above the Liquor. This
being done, lave and bounce it very well and often, that the honey and
water may incorporate and work well together. After this boil it softly
over a gentle fire, and scum it. Then beat the whites of eggs with their
shells, and put into it to clarifie it. After this, put some of it into a
vessel, and take the whites of two eggs, and a little barm, and a small
quantity of fine flower; beat them well together, and put it into the
vessel close covered, that it may work. Then pour the rest into it by
degrees, as you do Beer. At last take a quantity of Cinamon, 2 or 3 races
of Ginger, and two Nutmegs (for more will alter the colour of it.) Hang
these in a little bag in the vessel. Thus made, it will be as white as any
White-wine.
ANOTHER WAY OF MAKING WHITE METHEGLIN
To three Gallons of Spring-water take three quarts of honey, and set it
over the fire, till the scum rises pretty thick. Then take off the scum,
and put in Thyme, Rosemary, Hyssop and Maiden-hair, of each one handful;
and two handfuls of Eglantine leaves, and half a handful of Organ. The
spices, Ginger, Nutmegs, Cinamon and a little mace, and boil all these
together near half an hour. Then take it from the fire, and let it stand
till it be cold, and then strain it, and so Tun it up, and stop it close.
The longer you keep it, the better it will be.
ANOTHER WAY
Take two Gallons of water; one Gallon of Honey: Parietary one handful;
Sage, Thyme, one Pugil; Of Hyssop half a Pugil. Six Parsley-roots; one
Fennel-root, the pith taken out: Red-nettles one Pugil. Six leaves of
Hearts-tongue. Boil this together one hour. Then put in the Honey, and
Nutmegs, Cloves, Mace, Cinamon of each one ounce; of Ginger three ounces.
Boil all these together, till the scum be boiled in, not scumming it. Then
take it off, and set it to cool. When it is cold, put in it six spoonfuls
of barm, and when it is ripe, it will hiss in the pail. You must take out
the herbs, when you put in the honey. If you put in these herbs following,
it will be far better; Sanicle, Bugloss, Avens, and Ladies-mantle, of each
one handful.
TO MAKE WHITE METHEGLIN
Take of Sweet-bryar a great handful: of Violet-flowers, Sweet-marjoram,
Strawberry-leaves, Violet-leaves, _ana_, one handful, Agrimony, Bugloss,
Borrage, _ana_, half a handful. Rosemary four branches, Gilly-flowers, No.
4 (the Yellow-wall-flowers, with great tops) Anniseeds, Fennel, and
Caraway, of each a spoonful, Two large Mace. Boil all these in twelve
Gallons of water for the Space of an hour; then strain it, and let it stand
until it be Milk-warm Then put in as much honey, as will carry an Egge to
the breadth of sixpence, at least. Then boil it again, and scum it clean;
then let it stand, until it be cold; then put a pint of Ale-barm into it,
and ripen it as you do Beer, and tun it. Then hang in the midst of the
vessel a little bag with a Nutmeg quartered, a Race of Ginger sliced, a
little Cinamon, and mace whole, and three grains of Musk in a cloth put
into the bag amongst the rest of the Spices. Put a stone in the bag, to
keep it in the midst of the Liquor. This quantity took up three Gallons of
honey; therefore be sure to have four in readiness.
STRONG MEAD
Take one Measure of honey, and dissolve it in four of water, beating it
long up and down with clean Woodden ladels. The next day boil it gently,
scumming it all the while till no more scum riseth; and if you will
clarifie the Liquor with a few beaten whites of Eggs, it will be the
clearer. The rule of it's being boiled enough is, when it yieldeth no more
scum, and beareth an Egge, so that the breadth of a groat is out of the
water. Then pour it out of the Kettle into woodden vessels, and let it
remain there till it be almost cold. Then Tun it into a vessel, where Sack
hath been.
A RECEIPT FOR MAKING OF MEATH
Take a quart of honey, and mix it with a Gallon of Fountain-water, and work
it well four days together, four times a day; The fifth day put it over
the fire, and let it boil an hour, and scum it well. Then take the whites
of two Eggs, and beat them to a froth, and put it into the Liquor; stirring
it well, till the whites of Eggs have raised a froth of Scum; then take it
off, scumming the liquor clean. Then take a handful of Strawberry-leaves
and Violet-leaves together, with a little Sprig of Rosemary and two or
three little Sprigs of Spike; and so boil it again (with these herbs in it)
a quarter of an hour. Then take it off the fire, and when it is cold, put
it into a little barrel, and put into it half a spoonful of Ale-yest, and
let it work; which done, take one Nutmeg sliced, and twice as much Ginger
sliced, six Cloves bruised, and a little stick of Cinamon, and sow these
Spices in a little bag, and stop it well; and it will be fit for use within
a fortnight, and will last half a year. If you will have your Metheglin
stronger, put into it a greater quantity of honey.
MY LORD HOLLIS HYDROMEL
In four parts of Springwater dissolve one part of honey, or so much as the
Liquor will bear an Egge to the breadth of a Groat. Then boil it very well,
and that all the scum be taken away. He addeth nothing to it but a small
proportion of Ginger sliced: of which He putteth half to boil in the
Liquor, after all the scum is gone; and the other half He putteth into a
bag, and hangeth in the bung, when it is tunned. The Ginger must be very
little, not so much as to make the Liquor taste strongly of it, but to
quicken it. I should like to adde a little proportion of Rosemary, and a
greater of Sweet-bryar leaves, in the boiling. As also, to put into the
barrel a tost of white bread with mustard, to make it work. He puts nothing
to it; but his own strength in time makes it work of it self. It is good to
drink after a year.
A RECEIPT FOR WHITE METHEGLIN
Take to every quart of honey, 4, 5, or 6, quarts of water; boil it on a
good quick fire as long as any scum riseth; as it boils, put about half a
pint of water at a time very often, and scum it very well as it riseth; and
be sure to keep it up to the same height and quantity as at the first: Put
into it a little Rosemary, according to the quantity that you make, and
boil it half a quarter of an hour; scum it very well. You may put a little
Ginger into it, onely to give it a taste thereof, and let it have a little
walm of heat after it. Then take and put it into a Woodden vessel, (which
must be well scalded, least it taste of any thing) let it stand all night,
and the next morning strain it through a sieve of hair.
Then if you please, you may boil up your grounds that are in the bottome of
the vessel with three or four quarts of water; and when it is cold, strain
it, to the rest, and put to it a little good light barm. That which you
make in the winter, you must let it stand three days and three nights
covered up, before you bottle it up; and two nights in summer, and then
bottle it up. But be sure, you scum off the barm before the bottling up.
Your Vessel, which you intend to boil your Meath in, must stand in
scalding water, whilst you boil your Meath; it will drink up the less of
your Meath. Four spoonfuls of good new Ale-barm will serve for five quarts
of honey. As you desire your Metheglin in strength, so take at the first
either of the quantities of water. Five quarts is reasonable.
HYDROMEL AS I MADE IT WEAK FOR THE QUEEN MOTHER
Take 18 quarts of spring-water, and one quart of honey; when the water is
warm, put the honey into it. When it boileth up, skim it very well, and
continue skimming it, as long as any scum will rise. Then put in one Race
of Ginger (sliced in thin slices,) four Cloves, and a little sprig of green
Rosemary. Let these boil in the Liquor so long, till in all it have boiled
one hour. Then set it to cool, till it be blood-warm; and then put to it a
spoonful of Ale-yest. When it is worked up, put it into a vessel of a fit
size; and after two or three days, bottle it up. You may drink it after six
weeks, or two moneths.
Thus was the Hydromel made that I gave the Queen, which was exceedingly
liked by everybody.
SEVERAL WAYS OF MAKING METHEGLIN
Take such quantity as you judge convenient of Spring, or pure rain water,
and make it boil well half an hour. Then pour it out into a Woodden fat,
and let it settle 74 hours. Then power off the clear, leaving the sediment
in the bottome. Let such water be the Liquor for all the several
Honey-drinks, you will make.
1. Warm sixteen Gallons of this water (lukewarm) and put two Gallons of
Honey to it, in a half tub or other fit Woodden vessel. Lave it very well
with a clean arm, or woodden battle-door for two or three hours, dissolving
the honey very well in the water. Let it stand thus two or three days in
wood, laving it thrice a day, a pretty while each time. Then put it back
into your Copper and boil it gently, till you have scummed away all the
foulness that will rise; and clarifie it with whites of Eggs: Then put into
it a little handful of cleansed and sliced white Ginger, and a little mace;
when they have boiled enough, put in a few Cloves bruised, and a stick of
Cinamon, and a little Limmon-peel, and after a walm or two, pour the Liquor
into a woodden half tub, with the spices in it. Cover it close with a Cloth
and blanquet, and let it stand so two days. Then let the liquor run through
a bolter, to sever the spice, stopping before any settlings come. Then pour
this clear liquor into pottle-bottles of glass, not filling them by a
fingers breadth or more. Stop them close with Cork tied in, and set them in
a cool place for 6, 7 or 8 weeks.