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Updated: May 26, 2025
Then take two handfulls of Sweet-marjoram, as much Rose-mary, and as much Baulm: and two handful of Fennel-roots, as much of Parsley-roots, and as many Esparages-roots: slice them in the middle, and take out the pith, wash and scrape them very clean, and put them with your herbs into your Liquor.
Then put into every three Gallons, two handfuls of Thyme: two good handfuls of Strawberry-leaves, one handful of Organ; one handful of Fennel-roots, the heart being taken out, and one handful of Parsley-roots the heart taken out: But as for the herbs, it must be according to the constitution of them, for whom the Mead is intended.
To make Saragossa Wine, or English Sack: To every quart of water, put a sprig of rue, and to every gallon a handful of fennel-roots, boil these half an hour, then strain it out, and to every gallon of this liquor put three pounds of honey; boil it two hours, and scum it well, and when 'tis cold pour it off and turn it into a vessel, or such cask that is fit for it; keep it a year in the vessel, and then bottle it; 'tis a very good sack.
To seven quarts of water, take two quarts of honey, and mix it well together; then set it on the fire to boil, and take three or four Parsley-roots, and as many Fennel-roots, and shave them clean, and slice them, and put them into the Liquor, and boil altogether, and skim it very well all the while it is a boyling; and when there will no more scum rise, then is it boiled enough: but be careful that none of the scum do boil into it.
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