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If it will bear an Egge to be above the liquor, the breadth of a groat, it is strong enough; if not, put more Honey to it, till it be so strong; Then boil it, till it be clearly and well skimmed; Then put in one good handful of Strawberry-leaves, and half a handful of Violet leaves; and half as much Sorrel: a Douzen tops of Rosemary; four or five tops of Baulme-leaves: a handful of Harts-tongue, and a handful of Liver-worth; a little Thyme, and a little Red-sage; Let it boil about an hour; then put it into a Woodden Vessel, where let it stand, till it be quite cold; Then put it into the Barrel; Then take half an Ounce of Cloves, as much Nutmeg; four or five Races of Ginger; bruise it, and put it into a fine bag, with a stone to make it sink, that it may hang below the middle: Then stop it very close.
Beate them well, then powre upon them one Quart of old Rhenish wine, and about Six houres after strayne it and clarify it with ye white of an Egge, and with a sufficient quantity of sugar, boyle it to ye consistence of a Syrrup and reserve it for use. Dissolve one spoonefull of this Syrrup in every draught of Ale or beere you drink.
The third part of America is called Peru, it is very great, and extendeth it selfe in Latitude from the tenth degree vnto the three and fiftieth beyond the Equator, to wit, as I haue sayde before, vnto the streight of Magelan. It is made in fashion like to an egge, and is very well knowen vpon all sides.
Hang it in a bag with a little sliced Ginger, but almost a Porengerfull of Cloves. Cover the bung lightly, till it have done working; then stop it up close. You may tap and draw it a year or two after. It is excellent good. MY LADY MORICE HER SISTER MAKES HER'S THUS: Dissolve your honey in the water till it bear an Egge higher or lower, according to the strength you will have it of.
Boil all these in twelve Gallons of water for the Space of an hour; then strain it, and let it stand until it be Milk-warm Then put in as much honey, as will carry an Egge to the breadth of sixpence, at least. Then boil it again, and scum it clean; then let it stand, until it be cold; then put a pint of Ale-barm into it, and ripen it as you do Beer, and tun it.
And in processe of time, that body incloseth the hart within it by the chest, which groweth over on both sides, and in the end meeteth, and closeth it selfe fast together. After which this litle creature soone filleth the shell, by converting into severall partes of it selfe all the substance of the egge.
Bayse of cliff second hill S.S.W. from Cape Alderman. Here is bank over 2 waterfals. Neer lower fall, 12 paces back from egge, getting island open N.E. beyond rock W. of inlet, and first tree Misery Swamp over Crabtree, W.S.W Bush above rock to rt of fall. Shaddow 1/4 to 4, June 21st, when we left digging. R. bank river, 1 and 1/2 mile up from Gow crikke.
And if it be too sweet or too strong, because there is too much Honey; then you must put more water to it; yet so, that, as above, an Hens Egge may swim with the point upwards: And then that newly added water must be likewise well stirred about, so that it may be mingled all alike.
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.
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.
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