isop

"Take all sorts of Hearbs that are good and wholesome as Balme, Mint, Fennel, Rosemary, Angelica, wilde Tyme, Isop, Burnet, Egrimony, and such other as you think fit; some Field Hearbs, but you must not put in too many, but especially Rosemary or any Strong Hearb, lesse than halfe a handfull will serve of every sorte, you must boyl your Hearbs & strain them, and let the liquor stand till to Morrow and settle them, take off the clearest Liquor, two Gallons & a halfe to one Gallon of Honey, and that proportion as much as you will make, and let it boyle an houre, and in the boyling skim it very clear, then set it a cooling as you doe Beere, when it is cold take some very good Ale Barme and put into the bottome of the Tubb a little and a little as they do Beere, keeping back the thicke Setling that lyeth in the bottome of the Vessel that it is cooled in, and when it is all put together cover it with a Cloth and let it worke very neere three dayes, and when you mean to put it up, skim off all the Barme clean, put it up into the Vessel, but you must not stop your Vessel very close in three or four dayes but let it have all the vent, for it will worke and when it is close stopped you must looke very often to it and have a peg in the top to give it vent, when you heare it make a noise as it will do, or else it will breake the Vessell; sometime I make a bag and put in good store of Ginger sliced, some Cloves and Cinnamon and boyl it in, and other time I put it into the Barrel and never boyl it, it is both good, but Nutmeg & Mace do not well to my Tast."

Alice Morse Earle - Customs and Fashions in Old New England