An Excellent white Meathe
Take one Gallon of Honey, and four of water; Boil and scum them
till there rise no more scum; then put in your Spice a little bruised,
which is most of Cinnamon, a little Ginger, a little Mace, and a very
little Cloves. Boil it with the Spice in it, till it bear an Egge. Then
take it from the fire, and let it Cool in a Woodden vessel, till it be but
lukewarm; which this quantity will be in four or five or six hours. Then
put into it a hot tost of Whitebread, spread over on both sides, pretty
thick with fresh
barm; that will make it presently work.
Let it work
twelve hours, close covered with Cloves. Then Tun it into a Runlet wherein
hath been, that is somewhat too big for that quantity of Liquor; for
example, that it fill it not by a Gallon; You may then put a little
Limon-pill in with it. After it hath remained in the vessel a week or ten
days, draw it into Bottles. You may begin to drink it after two or three
Months: But it will be better after a year. It will be very spritely and
quick and pleasant and pure white.
Recipes from The Closet of the Eminently Learned Sir
Kenelme Digbie Kt Opened: Whereby is Discovered Several ways for making of
Metheglin, Sider, Cherry-Wine, &c. together with Excellent Directions for
Cookery: As also for Preserving, Conserving, Candying, &c. First
edition, London, 1669.
Transcribed by Joyce Miller <firstname.lastname@example.org>