Take 12 quarts of honey to 12 gallons and a pottle of water and a
fagott of these following herbs Sweet bryer Sweet marjerrom, rosemary
and muskecouise of each a small handfull and boyle them in the water
and honey all the time it boyles and that must be a full hour, keep
scumming of it clean, then take a bag of these following Spices
nutmegs, Cloves mace and cinament, a quarter of an ounce of each but
most of nutmegs tie them up in a bag with a bullet in it that may cause
it to Sink into the middle of your liquor as it boyles, and let it
boyle above a quarter of an hour, then take it off and take out the
herbs and Spices and Set Some a cooling, and when as coole as wort put
in about half a pint of Ale barm, and when coole enough and that it
hath got a good head tun it up as you do Ale, or other liquors, and
when it hath done workeing hang in again the Same bag of Spices you
took out into your barrell Stope it up till it be clear and then bottle
it up.