J'TheAtre tf Pehtical flying btse&s.

for ofte; receiving also in the composition as well certain sweetjand wholesome herbs, as also a larger quantity of Spices,namely to every half barrel, or sixteen gallons of the skimmedMust, Eglantine, Marjerom,Rosemary, Time,Winter-savoury,

half an ounce; and Linger two ounces, Cynamonone ounce,Cloves, and Mace ana half an ounce, Pepper, Graines, ana twodrams, the one half of each being bagged , the other boyledloose. So that whereas the ordinary Mead will scarce last half- a year ; good Metheglin the longer it is kept, the more de-licate, and wholesome it will bee; and withal) the clearer andbrighter.

One excellent reccir, I will here recite, and it is that whichour renowned Queen of happy memory did so welllike, that shewould every year have a vessel os ir.

First, Gather a bushel of Sweet-briar leaves, and a bushelof Time, half a bushel cf Rosemary,and a peck of Kay-leaves jSeethe al these, being well washed, in a furnace of sen water ;let them boyl the space of half an hour, or better; and thenpoure out all the water and herbs into a fat, and lec it stand till inbee but milk- w^rrn , than strain the water from the herbs, andtake to every six°allons of water, one gallon of the finest hony,.and put it into tne boorn , and labour it together half an hour,then.'et it stand two dayes , stirring it well twice or thrice eadhday. Then take the liquor and boyl it anew; and when it dothseethe, skim it as long as there remrineth any dross. When it isclear, put it into the fat, as before, and there let it bee cooled*You must then have in readiness a tub of new Ale,or Beer,whichas soon as you have emptied , suddenly whelm it upside down,and set it up again, and presently put in the Metheglin , and let itstand three dayes a working, and then tun it up in barrels, tyingat every tap bole by a Pack-thred , a little bag of Gloves andMace, to the value of an ounce. It must stand half a year be-fore it bee drunk.

If you marvel that so great a quantity of water is required, 1cis partly because of the goodness of the hony , which being pursand sine, goeth further than ordinary; and partly that it may havethe longer time in boyling, before it come to its strength, andtherefore some will have eight parts ofwater to one of hony,buethen they boil it so much the iongeuThc third part at least beingWafted, CHAPl