Five bushels of Mault will make two Hogsheads. The first running makes on very good Hogshead, but not very strong; the second is very weak. To this proportion boil a quarter of a pound of Hops in all the water that is to make the two Hogsheads; that is, two ounces to each Hogshead. You put your water to the Mault in the ordinary way. Boil it well, when you come to work it with yeast, take very good Beer-yeast, not Ale-yeast.
To make Bragot, he takes the first running of such Ale, and boils a less proportion of Honey in it, then when he makes his ordinary Meath; but double or triple as much Spice and Herbs. As for example, to twenty gallons of the strong wort, he puts eight or ten pound (according as your taste liketh more or less Honey) of Honey; but at least triple as much Herbs, and triple as much Spice as would serve such a quantity of small Meath as he made me. (For a stronger Meath you put a greater proportion of Herbs and Spice, then to a small; by reason that you must keep it a longer time before you drink it; and the length of time mellows and tames the taste of the Herbs and Spice.) And when it is tunned in the vessel (after working with the barm) you hang in it a bag with bruised Spices (rather more then you boiled in it) which is to hang in the barrel all the while you draw it.
He makes also Meath with the second weak running of the Ale; and to this he useth the same proportions of Honey, Herbs, and Spice, as for his small Meath of pure water; and useth the same manner of boiling, working with yeast, and other Circumstances, as in making of that.Transcribed by Spencer W. Thomas (firstname.lastname@example.org)