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Then you may put two or three stoned and sliced Raisins, and a lump of fine Sugar into every bottle to make it quick. Take five Gallons of water, and one Gallon of good White-honey; set it on the fire together, and boil it very well, and skim it very clean; Then take it off the fire, and set it by.
A sprig or two of Rose-mary, Thyme and Sweet-marjoram, are the Herbs that should go into it. Take to every quart of White-honey, six quarts of fair-water.
Before you put your Meath into the vessel, try if it will bear an Egg as broad as a peny; if it do, then it is very well; and if it be made with the best White-honey, it usually is just so. But if it should prove too strong, that it bears the Egge broader; then boil a little more honey and water very small, and put to it, when it is cold: and then put it into the vessel.
Boil the water, and pour it so hot upon the ingredients in an earthen pot, and stir them well together. So let it stand twenty four hours. Take nine pints of warm fountain water, and dissolve in it one pint of pure White-honey, by laving it therein, till it be dissolved.
Take three Pound of White-honey, or the best Hampshire-honey, and dissolve it in a Gallon of water, and then boil it; and when it beginneth first to boil, put into it half a quarter of an Ounce of Ginger a little bruised; and a very little Cloves and Mace bruised, and a small quantity of Agrimony.
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