The Closet of Sir Kenelm Digby Knight Opened - Sir Kenelm Digby (red seas under red skies .TXT) 📗

and put them into the barrel on the top of the Metheglin, after it is tunned up, and so let it stand till it hath done working; then stop it up as close as is possible: and so let it stand six or seven weeks: then draw it out and bottle it. You must tye down the Corks, and set the bottles in sand five or six weeks, and then drink it.


ANOTHER MEATH

Take twenty Gallons of fair Spring-water. Boil it a quarter of an hour, then let it stand till the next day. Then beat into it so much honey, as will make it so strong as to bear an Egg the breadth of a two pence above the water. The next day boil it up with six small handfulls of Rosemary, a pound and a half of Ginger, (being scraped and bruised) and the whites of twenty Eggs together with their shells beaten together, and well mingled with the Liquor. Clarifie it and skim it very clean, still as the scum riseth, leaving the Ginger and Rosemary in it. Let it stand till the next day, then Tun it up, and take some New-ale-yest, the whites of two Eggs, a spoonful of flower, beat all these together, and put it on the top of the barrel, when the barrel is full. Let it work, and when it hath done working, stop it up close for three weeks, or a month. Then you may bottle it, and a few days after, you may drink it.


ANOTHER

Take three Gallons of water, and boil in it a handful of Rose-mary (or rather the flowers) Cowslips, Sage-flowers, Agrimony, Betony, and Thyme,
ana , one handful. When it hath taken the strength of the herbs, strain it through a hair-sieve, and let it cool twenty hours. Then to three Gallons of the clear part of this decoction, put one Gallon of honey, and mingle it very well with your hand, till it bear an Egg the breadth of a groat. Then boil it and skim it as long as any scum will rise. Afterwards let it cool twenty four hours. Then put to it a small quantity of Ale-barm, and skim the thin-barm that doth rise on it, morning and evening, with a feather, during four days. And so put it up into your vessel, and hang in it a thin linnen bag with two Ounces of good White-ginger bruised therein: And stop it up close for a quarter of a year. Then you may drink it.


ANOTHER

Take a quart of honey to a Gallon of water; set the Kettle over the fire, and stir it now and then, that the honey may melt; let it boil an hour; you must boil in it, a Sprig or two of Winter-savory, as much of Sweet-marjoram; put it into tubs ready scalded, till the next day towards evening. Then tun it up into your vessel, let it work for three days; after which hang a bag in the barrel with what quantity of Mace and sliced Nutmeg you please. To make it stronger then this, 'tis but adding more hony, to make it bear an Egg the breadth of a six pence, or something more. You may bottle it out after a month, when you please. This is the way, which is used in Sussex by those who are accounted to make it best.


ANOTHER RECEIPT

Take to every Gallon of Fountain-water a good quart of honey. Set the water on the fire, till it be pretty warm; then take it off, and put it in your honey, and stir it till it be dissolved. 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. Then set the Herbs in it on the fire, to boil for half an hour, still skimming it, as the scum riseth; it must boil but half an hour; then take it off the fire, and presently strain it from the herbs, and let it stand till it be fully cold; then pour it softly off the bottom, and put it in a vessel fit for it, and put a small quantity of barm in it, and mingle it with it, and when it hath wrought up, which will be in three or four days, skim off that barm, and set on fresh: but the second barm must not be mingled with the Meath, but onely poured on the top of it. Take an Ounce of Nutmeg sliced: one Ounce of Ginger sliced: one Ounce of Cinnamon cut in pieces, and boil them a pretty while in a quart of White-wine or Sack: when this is very cold, strain it, and put the spices in a Canvas-bag to hang in your Meath, and pour in the Wine it was boiled in.

This Meath will be drinkable, when it is a fortnight or three weeks old.


TO MAKE METHEGLIN THAT LOOKS LIKE WHITE-WINE

Take to twelve gallons of water, a handful of each of these Herbs: Parsley, Eglantine, Rosemary, Strawberry-leaves, Wild-thyme, Baulme, Liverwort, Betony, Scabious: when the water begins to boil, cast in the herbs: let them boil a quarter of an hour: then strain out the herbs; and when it is almost cold, then put in as much of the best honey, you can get, as will bear an Egg to the breadth of two pence; that is, till you can see no more of the Egge above the water, then a two pence will cover: Lave it and stir it till you see all the honey be melted; then boil it well half an hour, at the least: skim it well, and put in the whites of six Eggs beaten, to clarifie it: Then strain it into some woodden vessels; and when it is almost cold, put some Ale-barm into it. And when it worketh well, Tun it into some well seasoned vessel, where neither Ale nor Beer hath been, for marring the colour of it. When it hath done working, if you like it, Take a quantity of Cloves, Nutmegs, Mace, Cinnamon, Ginger, or any of these that you like best, and bruise them, and put them in a boulter bag, and hang it in the vessel. Put not too much of the Spice, because many do not like the taste of much Spice. If you make it at Michaelmas, you may tap it at Christmas: but if you keep it longer, it will be the better. It will look pure, and drink with as much spirit as can be, and very pleasant.


TO MAKE WHITE METHEGLIN

Take Sweet-marjoram, Sweet-bryar-buds, Violet-leaves, Strawberry-leaves, of each one handful, and a good handful of Violet flowers (the dubble ones are the best) broad Thyme, Borrage, Agrimony, of each half a handful, and two or three branches of Rosemary, The seeds of Carvi, Coriander, and Fennel, of each two spoonfuls, and three or four blades of large-mace. Boil all these in eight Gallons of running-water, three quarters of an hour. Then strain it, and when it is but blood-warm, put in as much of the best honey, as will make the Liquor bear an Egg the breadth of six pence above the water. Then boil it again as long as any scum will rise. Then set it abroad a cooling; and when it is almost cold, put in half a pint of good Ale-barm; and when it hath wrought, till you perceive the barm to fall, then Tun it, and let it work in the barrel, till the barm leaveth rising, filling it up every day with some of the same Liquor. When you stop it up, put in a bag with one Nutmeg sliced, a little whole Cloves and Mace, a stick of Cinnamon broken in pieces, and a grain of good Musk. You may make this a little before Michaelmas, and it will be fit to drink at Lent.

This is Sir Edward Bainton's Receipt, Which my Lord of Portland (who gave it me) saith, was the best he ever drunk.


TO MAKE A SMALL METHEGLIN

Take four Gallons of water, and set it over the fire. Put into it, when it is warm, eight pounds of honey; as the scum riseth, take it clean off. When it is clear, put into it three Nutmegs quartered; three or four Races of Ginger sliced; Then let it boil a whole hour, Then take it off the fire, and put to it two handfuls of ground Malt; stir it about with a round stick, till it be as cold as wort, when you put yest to it. Then strain it out into a pot or Tub, that hath a spiggot and faucet, and put to it a pint of very good Ale-yest; so let it work for two days; Then cover it close for about four or five days, and so draw it out into bottles. It will be ready to drink within three weeks.


TO MAKE MEATH

Take to six quarts of water, a quart of the best honey, and put it on the fire, and stir it, till the honey is melted: and boil it well as long as any scum riseth: and now and then put in a little cold water, for this will make the scum rise: keep your kettle up as full as you did put it on; when it is boiled enough, about half an hour before you take it off, then take a quantity of Ginger sliced and well scraped first, and a good quantity of Rosemary, and boil both together. Of the Rosemary and Ginger you may put in more or less, for to please your taste: And when you take it off the fire, strain it into your vessel, either a well seasoned-tub, or a great cream pot, and the next morning when it is cold, pour off softly the top from the settlings into another vessel; and then put some little quantity of the best Ale-barm to it and cover it with a thin cloth over it, if it be in summer, but in the winter it will be longer a ripening, and therefore must be the warmer covered in a close place, and when you go to bottle it, take with a feather all the barm off, and put it into your bottles, and stop it up close. In ten days you may drink it.

If you think six quarts of water be too much, and would have it stronger, then put in a greater quantity of honey.


METHEGLIN OR SWEET DRINK OF MY LADY STUART

Take as much water as will fill your Firkin: of Rosemary, Bays, Sweet-bryar, Broad-thyme, Sweet-majoram, of each a handful; set it over the fire, until the herbs have a little coloured the water; then take it off, and when it is cold, put in as much honey, till it will bear an Egg; Then lave it three days morning and evening. After that boil it again, and skim it very clean, and in the boiling clarifie it with the whites of six Eggs, shells and all, well beaten together. Then take it off, and put it to cool; and when it is cold, put it into your vessel, and put to it three spoonfuls of yest; stop it close, and keep it, till it be old at least three months.


A METHEGLIN FOR THE COLICK AND STONE OF THE SAME LADY

Take one Gallon of Honey to seven Gallons of water;