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Whites of Eggs with the shells beaten together, do clarifie Meath best. If you will have your Meath cooling, use Violet and Straw-berry-leaves, Agrimony, Eglantine and the like: adding Borage and Bugloss, and a little Rosemary and Sweet-Marjoram to give it Vigor. Tartar makes it work well.
When it is almost cold, then put in as much of the best honey, as will make it bear an Egge, to the breadth of two pence; and stir it till all the honey be melted. Then boil it well half an hour at the least, and put into it the whites of six Eggs beaten to a froth to clarifie it; and when it hath drawn all the scum to the top, strain it into woodden vessels.
If you clarifie your Sugar, do it with one of these waters, and whites of Eggs. The flavor of these sweet-waters goeth almost all away with boiling. Therefore half a spoonful put into the composition, when you take it from the fire, seasoneth it more then ten times as much, put in at the first.
When you have put these things together set it upon a quick fire, and let it boil as fast as you can for half an hour, or better, skiming of it very clean, which you must Clarifie with two or three whites of Eggs.
Squeese it into the pot as close as you can. Put Butter upon it, and Claret-wine, and covered all as above. Bake it in a strong oven eight or ten hours. Clarifie the Butter, that you poured with the Liquor from the meat out of the pot; and pour it again with more flesh, to have enough to cover it two or three fingers thick.
Stop it close, and bottle it after three or four months. Very Strong. To ten Gallons of water take four of honey. Clarifie it with flower; and put into it Angelica, Rosemary, Bay-leaves, Balm. Barrel it without yest. Hang in a bag Cloves, Elder-flowers, a little Ginger. Very Strong. Take ten Gallons of water, and four of Honey. Boil nothing in it. Barrel it when cold, without yest.
Take to twelve gallons of water, a handful of each of these Herbs: Parsley, Eglantine, Rosemary, Strawberry-leaves, Wild-thyme, Baulme, Liverwort, Betony, Scabious: when the water begins to boil, cast in the herbs: let them boil a quarter of an hour: then strain out the herbs; and when it is almost cold, then put in as much of the best honey, you can get, as will bear an Egg to the breadth of two pence; that is, till you can see no more of the Egge above the water, then a two pence will cover: Lave it and stir it till you see all the honey be melted; then boil it well half an hour, at the least: skim it well, and put in the whites of six Eggs beaten, to clarifie it: Then strain it into some woodden vessels; and when it is almost cold, put some Ale-barm into it.
Then boil it till it will bear an Egge high, then clarifie it with whites and shells of Eggs, and pour it into a vatte to cool, which it will do in a days space or better. As it purgeth and consumeth by running over the bung, put in fresh honey-liquor warmed, that you keep or make on purpose for that end.
After that boil it again, and skim it very clean, and in the boiling clarifie it with the whites of six Eggs, shells and all, well beaten together. Then take it off, and put it to cool; and when it is cold, put it into your vessel, and put to it three spoonfuls of yest; stop it close, and keep it, till it be old at least three months.
Then set it upon the fire, and put in the whites of four Eggs to clarifie it; And as the scum riseth, take it off clean: Then put in a pretty quantity of Rosemary, and let it boil, till it tasteth a little of it: Then with a scummer take out the Rosemary, as fast as you can, and let it boil half a quarter of an hour; put it into earthen pans to cool; next morning put it into a barrel, and put into it a little barm, and an Ounce of Ginger scraped and sliced; And let it stand a Month or six Weeks.
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