Kenelm Digby - The Closet of Sir Kenelm Digby Knight Opened

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Since I conceive, that Clove-gilly-flowers must never be boiled in the
Liquor: that evaporateth their Spirits, which are very volatile: But make a
strong infusion of them, and besides hang a Bag of them in the bung. I
conceive that it is good to make the Liquor pretty strong (not too much,
but so as the taste may be gratefull) of some strong herbs, as Rosemary,
Bay-leaves, Sweet-marjoram, Thyme, Broad-thyme, and the like. For they
preserve the drink, and make it better for the stomack and head. Standing
in the Sun is the best way of Fermentation, when the drink is strong. The
root of Angelica or Elecampane, or Eringo, or Orris, may be good and
pleasant, to be boiled in the Liquor. Raspes and Cherries and Bilberies are
never to be boiled, but their juyce put into the Liquor, when it is
tunning. Use onely Morello-Cherries (I think) for pleasure, and black ones
for health. I conceive it best to use very little spice of any kind in
Meathes.

METHEGLIN COMPOSED BY MY SELF OUT OF SUNDRY RECEIPTS

In sixty Gallons of water, boil ten handfuls of Sweet-bryar-leaves;
Eye-bright, Liverwort, Agrimony, Scabious, Balme, Wood-bettony,
Strawberry-leaves, Burnet, of each four handfuls; of Rosemary, three
handfuls; of Minth, Angelica, Bayes and Wild-thyme, Sweet-Marjoram, of each
two handfuls: Six Eringo-roots. When the water hath taken out the vertue of
the herbs and roots, let it settle, and the next day pour off the clear,
and in every three Gallons of it boil one of honey, scumming it well, and
putting in a little cold water now and then to make the scum rise, as also
some whites of Eggs. When it is clear scummed, take it _off_, and let it
cool; then work it with Ale-yest; tun it up, and hang it in a bag, with
Ginger, Cinamom, Cloves and Cardamom. And as it worketh over, put in some
strong honey-drink warmed. When it works no more, stop it up close.

In twenty Gallons of water boil Sweet-bryar-leaves, Eye-bright, Rosemary,
Bayes, Clove-gilly-flowers of each five handfuls, and four Eringo-roots. To
every two gallons and a half of this decoction, put one gallon of honey;
boil it, &c. When it is tunned up, hang in it a bag containing five
handfuls of Clove-gilly-flowers, and sufficient quantity of the spices
above.

In both these Receipts, the quantity of the herbs is too great. The strong
herbs preserve the drink, and make it nobler. Use Marjoram and Thyme in
little quantity in all.

MY LADY COWERS WHITE MEATHE USED AT SALISBURY

Take to four Gallons of water, one Gallon of Virgin-honey; let the water be
warm before you put in the honey; and then put in the whites of 3 or 4 Eggs
well beaten, to make the scum rise. When the honey is throughly melted and
ready to boil, put in an Egge with the shell softly; and when the Egge
riseth above the water, to the bigness of a groat in sight, it is strong
enough of the honey. The Egge will quickly be hard, and so will not rise;
Therefore you must put in another, if the first do not rise to your sight;
you must put in more water and honey proportionable to the first, because
of wasting away in the boiling. It must boil near an hour. You may, if you
please, boil in it, a little bundle of Rosemary, Sweet-marjoram, and Thyme;
and when it tasteth to your liking, take it forth again. Many do put
Sweet-bryar berries in it, which is held very good. When your Meath is
boiled enough take it off the fire, and put it into a Kiver; when it is
blood-warm, put in some Ale-barm, to make it work, and cover it close with
a blancket in the working. The next morning tun it up, and if you please
put in a bag with a little Ginger and a little Nutmeg bruised; and when it
hath done working, stop it up close for a Moneth, and then Bottle it.

SIR THOMAS GOWER'S METHEGLIN FOR HEALTH

First boil the water and scum it; Then to 12 Gallons put 6 handfuls of
Sweet-bryar-leaves, of Sweet-marjoram, Rosemary, Thyme, of each one a
handful: Flowers of Marigold, Borrage, Bugloss, Sage, each two handfuls.
Boil all together very gently, till a third waste. To eight Gallons of this
put two Gallons of pure honey, and boil them till the Liquor bear an Egge,
the breadth of threepence or a Groat, together with such spices as you like
(bruised, but not beaten) an ounce of all is sufficient.

You must observe carefully. 1. Before you set the Liquor to boil, to cause
a lusty Servant (his Arms well washed) to mix the honey and water together,
labouring it with his hands at least an hour without intermission. 2. That
when it begins to boil fast, you take away part of the fire, so as it may
boil slowly, and the scum and dross go all to one side, the other remaining
clear. When you take it off, let none of the liquor go away with the dross.
3. When you take it from the fire, let it settle well, before it be tunned
into the vessel, wherein you mean to keep it: and when it comes near the
bottom, let it be taken carefully from the sediment, with a thin Dish, so
as nothing be put into the vessel, but what is clear. 4. Stop it very
close (when it is set in the place, where it must remain) cover it with a
cloth, upon which some handfuls of Bay-salt and Salpeter is laid, and over
that lay clay, and a Turf. 5. Put into it, when you stop it, some
New-laid-eggs in number proportionable to the bigness of the vessel,
Shell's unbroken. Six Eggs to about sixteen Gallons. The whole Egg-shell
and all will be entirely consumed.

METHEGLIN FOR TASTE AND COLOUR

Must be boiled as the other, if you intend to keep it above half a year;
but less according to the time, wherein you mean to use it. You must put in
no Herbs, to avoid bitterness and discolouring; and the proportion of water
and honey more or less, as you would drink it sooner or later; (as a Gallon
of honey to 4, 5, or 6 of water.) If to be weak, and to be soon drunk, you
must when it is tunned, put in a Tost of bread (hard tosted) upon which
half a score drops of Spirit of yest or barm is dropped; for want of it,
spread it with purest barm beaten with a few drops of Oyl of Cinnamon. If
you intend to give it the taste of Raspes, then adde more barm, to make it
work well, and during that time of working, put in your Raspes (or their
Syrup) but the fruit gives a delicate Colour, and Syrup a duller Tincture.
Drink not that made after the first manner, till six moneths, and it will
endure drawing better then wine; but Bottleled, it is more spirited then
any drink.

The Spirit of Barm is made by putting store of water to the barm; then
distill the Spirit, as you do other Spirits; At last an oyl will come,
which is not for this use.

Sir Thomas Gower maketh his ordinary drink thus: Make very small well
Brewed Ale. To eight Gallons of this put one Gallon of honey; when it is
well dissolved and clarified, tun up the Liquor, making it work in due
manner with barm. When it hath done working, stop it up close, and in three
months it will be fit to drink.

He makes Metheglin thus. Make a good Decoct of Eglantine-leaves, Cowslip
flowers, a little Sweet-marjoram, and some Rosemary and Bay-leaves, Betony,
and Scabious, and a little Thyme. After the sediment hath settled, put 1/3
or 1/4 or 1/5 or 1/6 part of honey, (according as you would have it strong,
and soon ready) to the clear severed from the settlement, and stir it
exceeding well with stripped arms 4 or 5 hours, till it be perfectly
incorporated. Then boil and scum it; let it then cool and tun it up, &c.
After it hath cooled, lade the clean from the settlement, so that it may
not trouble it, and run up the clear thus severed from the settlings. Much
of the perfection consisteth in stirring it long with stripped arms before
you boil it. Then to boil it very leisurely till all the scum be off. And
order your fire so, that the scum may rise and drive all to one side. This
will be exceeding pale clear and pleasant Metheglin. He useth to every
Gallon of water, a good handful of Eglantine-leaves, and as much Cowslip
flowers; but onely a Pugil of Thyme or Marjoram.

AN EXCELLENT WAY OF MAKING WHITE METHEGLIN

Take of Sweet-bryar berries, of Rosemary, broad Thyme, of each a handful.
Boil them in a quantity of fair water for half an hour; then cleanse the
water from the herbs, and let it stand 24 hours, until it be thorough cold.
Then put your hony into it (hony which floweth from the Combs of it self in
a warm place is best) make it so strong of the honey that it bear an egge
(if you will have it strong) the breadth of a groat above the Liquor. This
being done, lave and bounce it very well and often, that the honey and
water may incorporate and work well together. After this boil it softly
over a gentle fire, and scum it. Then beat the whites of eggs with their
shells, and put into it to clarifie it. After this, put some of it into a
vessel, and take the whites of two eggs, and a little barm, and a small
quantity of fine flower; beat them well together, and put it into the
vessel close covered, that it may work. Then pour the rest into it by
degrees, as you do Beer. At last take a quantity of Cinamon, 2 or 3 races
of Ginger, and two Nutmegs (for more will alter the colour of it.) Hang
these in a little bag in the vessel. Thus made, it will be as white as any
White-wine.

ANOTHER WAY OF MAKING WHITE METHEGLIN

To three Gallons of Spring-water take three quarts of honey, and set it
over the fire, till the scum rises pretty thick. Then take off the scum,
and put in Thyme, Rosemary, Hyssop and Maiden-hair, of each one handful;
and two handfuls of Eglantine leaves, and half a handful of Organ. The
spices, Ginger, Nutmegs, Cinamon and a little mace, and boil all these
together near half an hour. Then take it from the fire, and let it stand
till it be cold, and then strain it, and so Tun it up, and stop it close.
The longer you keep it, the better it will be.

ANOTHER WAY

Take two Gallons of water; one Gallon of Honey: Parietary one handful;
Sage, Thyme, one Pugil; Of Hyssop half a Pugil. Six Parsley-roots; one
Fennel-root, the pith taken out: Red-nettles one Pugil. Six leaves of
Hearts-tongue. Boil this together one hour. Then put in the Honey, and
Nutmegs, Cloves, Mace, Cinamon of each one ounce; of Ginger three ounces.
Boil all these together, till the scum be boiled in, not scumming it. Then
take it off, and set it to cool. When it is cold, put in it six spoonfuls
of barm, and when it is ripe, it will hiss in the pail. You must take out
the herbs, when you put in the honey. If you put in these herbs following,
it will be far better; Sanicle, Bugloss, Avens, and Ladies-mantle, of each
one handful.

TO MAKE WHITE METHEGLIN

Take of Sweet-bryar a great handful: of Violet-flowers, Sweet-marjoram,
Strawberry-leaves, Violet-leaves, _ana_, one handful, Agrimony, Bugloss,
Borrage, _ana_, half a handful. Rosemary four branches, Gilly-flowers, No.
4 (the Yellow-wall-flowers, with great tops) Anniseeds, Fennel, and
Caraway, of each a spoonful, Two large Mace. 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. Then hang in the midst of the
vessel a little bag with a Nutmeg quartered, a Race of Ginger sliced, a
little Cinamon, and mace whole, and three grains of Musk in a cloth put
into the bag amongst the rest of the Spices. Put a stone in the bag, to
keep it in the midst of the Liquor. This quantity took up three Gallons of
honey; therefore be sure to have four in readiness.

STRONG MEAD

Take one Measure of honey, and dissolve it in four of water, beating it
long up and down with clean Woodden ladels. The next day boil it gently,
scumming it all the while till no more scum riseth; and if you will
clarifie the Liquor with a few beaten whites of Eggs, it will be the
clearer. The rule of it's being boiled enough is, when it yieldeth no more
scum, and beareth an Egge, so that the breadth of a groat is out of the
water. Then pour it out of the Kettle into woodden vessels, and let it
remain there till it be almost cold. Then Tun it into a vessel, where Sack
hath been.

A RECEIPT FOR MAKING OF MEATH

Take a quart of honey, and mix it with a Gallon of Fountain-water, and work
it well four days together, four times a day; The fifth day put it over
the fire, and let it boil an hour, and scum it well. Then take the whites
of two Eggs, and beat them to a froth, and put it into the Liquor; stirring
it well, till the whites of Eggs have raised a froth of Scum; then take it
off, scumming the liquor clean. Then take a handful of Strawberry-leaves
and Violet-leaves together, with a little Sprig of Rosemary and two or
three little Sprigs of Spike; and so boil it again (with these herbs in it)
a quarter of an hour. Then take it off the fire, and when it is cold, put
it into a little barrel, and put into it half a spoonful of Ale-yest, and
let it work; which done, take one Nutmeg sliced, and twice as much Ginger
sliced, six Cloves bruised, and a little stick of Cinamon, and sow these
Spices in a little bag, and stop it well; and it will be fit for use within
a fortnight, and will last half a year. If you will have your Metheglin
stronger, put into it a greater quantity of honey.

MY LORD HOLLIS HYDROMEL

In four parts of Springwater dissolve one part of honey, or so much as the
Liquor will bear an Egge to the breadth of a Groat. Then boil it very well,
and that all the scum be taken away. He addeth nothing to it but a small
proportion of Ginger sliced: of which He putteth half to boil in the
Liquor, after all the scum is gone; and the other half He putteth into a
bag, and hangeth in the bung, when it is tunned. The Ginger must be very
little, not so much as to make the Liquor taste strongly of it, but to
quicken it. I should like to adde a little proportion of Rosemary, and a
greater of Sweet-bryar leaves, in the boiling. As also, to put into the
barrel a tost of white bread with mustard, to make it work. He puts nothing
to it; but his own strength in time makes it work of it self. It is good to
drink after a year.

A RECEIPT FOR WHITE METHEGLIN

Take to every quart of honey, 4, 5, or 6, quarts of water; boil it on a
good quick fire as long as any scum riseth; as it boils, put about half a
pint of water at a time very often, and scum it very well as it riseth; and
be sure to keep it up to the same height and quantity as at the first: Put
into it a little Rosemary, according to the quantity that you make, and
boil it half a quarter of an hour; scum it very well. You may put a little
Ginger into it, onely to give it a taste thereof, and let it have a little
walm of heat after it. Then take and put it into a Woodden vessel, (which
must be well scalded, least it taste of any thing) let it stand all night,
and the next morning strain it through a sieve of hair.

Then if you please, you may boil up your grounds that are in the bottome of
the vessel with three or four quarts of water; and when it is cold, strain
it, to the rest, and put to it a little good light barm. That which you
make in the winter, you must let it stand three days and three nights
covered up, before you bottle it up; and two nights in summer, and then
bottle it up. But be sure, you scum off the barm before the bottling up.

Your Vessel, which you intend to boil your Meath in, must stand in
scalding water, whilst you boil your Meath; it will drink up the less of
your Meath. Four spoonfuls of good new Ale-barm will serve for five quarts
of honey. As you desire your Metheglin in strength, so take at the first
either of the quantities of water. Five quarts is reasonable.

HYDROMEL AS I MADE IT WEAK FOR THE QUEEN MOTHER

Take 18 quarts of spring-water, and one quart of honey; when the water is
warm, put the honey into it. When it boileth up, skim it very well, and
continue skimming it, as long as any scum will rise. Then put in one Race
of Ginger (sliced in thin slices,) four Cloves, and a little sprig of green
Rosemary. Let these boil in the Liquor so long, till in all it have boiled
one hour. Then set it to cool, till it be blood-warm; and then put to it a
spoonful of Ale-yest. When it is worked up, put it into a vessel of a fit
size; and after two or three days, bottle it up. You may drink it after six
weeks, or two moneths.

Thus was the Hydromel made that I gave the Queen, which was exceedingly
liked by everybody.

SEVERAL WAYS OF MAKING METHEGLIN

Take such quantity as you judge convenient of Spring, or pure rain water,
and make it boil well half an hour. Then pour it out into a Woodden fat,
and let it settle 74 hours. Then power off the clear, leaving the sediment
in the bottome. Let such water be the Liquor for all the several
Honey-drinks, you will make.

1. Warm sixteen Gallons of this water (lukewarm) and put two Gallons of
Honey to it, in a half tub or other fit Woodden vessel. Lave it very well
with a clean arm, or woodden battle-door for two or three hours, dissolving
the honey very well in the water. Let it stand thus two or three days in
wood, laving it thrice a day, a pretty while each time. Then put it back
into your Copper and boil it gently, till you have scummed away all the
foulness that will rise; and clarifie it with whites of Eggs: Then put into
it a little handful of cleansed and sliced white Ginger, and a little mace;
when they have boiled enough, put in a few Cloves bruised, and a stick of
Cinamon, and a little Limmon-peel, and after a walm or two, pour the Liquor
into a woodden half tub, with the spices in it. Cover it close with a Cloth
and blanquet, and let it stand so two days. Then let the liquor run through
a bolter, to sever the spice, stopping before any settlings come. Then pour
this clear liquor into pottle-bottles of glass, not filling them by a
fingers breadth or more. Stop them close with Cork tied in, and set them in
a cool place for 6, 7 or 8 weeks.

2. In fourty Gallons of the first boiled and settled water, boil five
handfuls of sweet-bryar tops, as much of Cowslip-flowers, as much of
Primrose-flowers, as much of Rosemary-flowers, as much of Sage-flowers, as
many of Borage-flowers, as many of Bugloss-flowers; two handfuls of the
tops of Betony, four handfuls of Agrimony, and as many of Scabious, one
handful of Thyme, as much of Sweet-marjoram, and two ounces of Mustard-seed
bruised. When this hath boiled so long, that you judge the water hath drawn
out all the vertue of the Herbs (which may be in half an hour) pour out all
into a vatte to cool and settle. Scum away the herbs, and pour the clear
from the sediment, and to every four gallons of liquor (luke-warm) put one
gallon of honey, and lave it to dissolve the honey, letting it stand two or
three days, laving it well thrice every day. 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. Whilst it
is yet luke-warm, put Ale-yest to it, (no more then is necessary) to make
it work, and then tun it into a Rundlet of a fit Size, that hath been
seasoned with Sack; and hang in it a boulter bag containing half a pound of
white Ginger cleansed and sliced, three ounces of Cloves and as much of
Cinamon bruised, as much Coriander seed prepared, and as much
Elder-flowers. 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.
When the working is even almost at an end, stop it up close with clay and
sand, and have great care to keep it always close stopped. After a year
draw in into pottle Glass-bottles stopped with ground stoppels of glass,
and keep them in a cool place, till they are ready to drink, if they as yet
be not so.

Have a care, that never any Liquor stay in Copper longer then whilst it is
to boil.

3. In 20 Gallons of the first boiled and settled water, boil six handfuls
of Sweet-bryar-leaves, as many of Cowslip flowers, as many of
Primrose-flowers, and as many of Rosemary-flowers; and half a handful of
Wild thyme, during the space of a quarter or half an hour. Then take the
clear, and dissolve in it a sixth part of honey, doing as above for the
boiling and clarifying it. But boil it not to bear an Egge, but onely till
it be well scummed and clarified. Then pour it into a woodden Tub, and Tun
it with Ale-yest, when it is in due temper of coolness, as you would do
Ale-wort; and let it work (close covered) sufficiently. Then Tun it up into
a seasoned firkin, and put into it a tost of white-bread spread with quick
Mustard, and hang it in a boulter bag containing loosly some Ginger, Cloves
and Cinamon bruised, and a little Limon-peel and Elder-flowers, with a
Pebble-stone at the bottome, to make it sink towards the bottom, and
fastned by a string coming out of the bung to hinder it from falling quite
to the bottome. Stop the bung very close, and after six weeks or two
moneths draw it into bottles.

4. In 20 Gallons of boiled and settled water, boil a quarter of an hour ten
handfuls of sweet bryar-leaves, and as many of Cowslips. Then let it cool
and settle in wood, and take the clear; and to every four Gallons of
Liquor, put one of honey, dissolving it as the others formerly set down.
Boil it, till no more scum rise, and that a fourth part be consumed. Then
clarifie it with whites of Eggs and their shells, and make it work with
yest. After sufficient working Tun it up, hanging it in a bag with Ginger,
Cloves, Cinamon and Limon-peel. Stop it very close, and after two or three
moneths, draw it into bottles.

MY LADY MORICES MEATH

Boil first your water with your herbs. Those she likes best, are, Angelica,
Balm, Borage, and a little Rosemary (not half so much as of any of the
rest) a handful of all together, to two or 3 Gallons of water. After about
half an hours boiling, let the water run through a strainer (to sever the
herbs from it) into Woodden or earthen vessels, and let it cool and settle.
To three parts of the clear, put one or more of honey, and boil it till it
bear an Egge, leaving as broad as a shilling out of the water, skiming it
very well. Then power it out into vessels, as before; and next day, when it
is almost quite cold, power it into a Sack-cask, wherein you have first put
a little fresh Ale-yest, about two spoonfuls to ten Gallons. 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. Then put into it some
Sea-wormwood and a little Rosemary, and a little Sage; about too good
handfuls of all together, to ten Gallons. When it hath boiled enough to
take the vertue of the herbs, skim them out, and strew a handful or two of
fine Wheat-flower upon the boyling Liquor.

This will draw all the dregs to it, and swim at the top, so that you may
skim all off together. And this she holdeth the best way of clarifying the
Liquor, and making it look pale. Then pour it into vessels as above to
cool. Let it stand three days; then Tun it up into a Sack cask without yest
or Spice, and keep it stopped till it work. Then let it be open, till it
have done working, filling it up still with other honey-drink. Then stop it
up close for a year or two. You may at first stop it so, that the strong
working may throw out the stopple, and yet keep it close, till it work
strongly. She saith, that such a small proportion of wormwood giveth it a
fine quick tast, and a pale colour with an eye of green. The wormwood must
not be so much, as to discern any the least bitterness in the taste; but
that the composition of it with the honey may give a quickness. The
Rosemary and Sage must be a great deal less then the Wormwood. Sometimes
she stoppeth it up close as soon as she hath Tunned it, and lets it remain
so for three moneths. Then pierce it and draw it into bottles, which stop
well, and tie down the stoppels. This will keep so a long time. She useth
this way most. It makes the Mead drink exceeding quick and pleasant. When
you pierce the Cask, it will flie out with exceeding force, and be ready to
throw out the stopper and spigot.

TO MAKE WHITE MEATH

Take Rosemary, Thyme, Sweet-bryar, Penyroyal, Bayes, of each one handful;
steep them 24 hours in a bowl of fair cold water covered close; next day
boil them very well in another water, till the colour be very high; then
take another water, and boil the same herbs in it, till it look green; and
so boil them in several waters, till they do but just change the colour of
the water. The first waters are thrown away. The last water must stand 24
hours with the herbs in it. The Liquor being strained from them, you must
put in as much fine honey till it will bear an Egge; you must work and
labour the honey with the Liquor a whole day, till the honey be consumed;
then let it stand a night a clearing. In the morning put your Liquor a
boiling for a quarter of an hour, with the whites and shells of six Eggs.
So strain it through a bag, and let it stand a day a cooling; so Tun it up,
and put into the vessel in a Linnen bag, Cloves, Mace, Cinamon and Nutmegs
bruised altogether. If you will have it to drink presently, take the whites
of two or three Eggs, of barm a spoonful, and as much of Wheaten-flower.
Then let it work before you stop it, afterwards stop it well with Clay and
Salt. A quart of Honey to a Gallon of liquor, and so proportionably for
these Herbs.

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