The Closet of Sir Kenelm Digby Knight Opened, Sir Kenelm Digby [books to read in a lifetime .txt] 📗

EXCEEDINGLY PRAISED

Take your Honey, and mix it with fair water, until the Honey be quite dissolved. If it will bear an Egge to be above the liquor, the breadth of a groat, it is strong enough; if not, put more Honey to it, till it be so strong; Then boil it, till it be clearly and well skimmed; Then put in one good handful of Strawberry-leaves, and half a handful of Violet leaves; and half as much Sorrel: a Douzen tops of Rosemary; four or five tops of Baulme-leaves: a handful of Harts-tongue, and a handful of Liver-worth; a little Thyme, and a little Red-sage; Let it boil about an hour; then put it into a Woodden Vessel, where let it stand, till it be quite cold; Then put it into the Barrel; Then take half an Ounce of Cloves, as much Nutmeg; four or five Races of Ginger; bruise it, and put it into a fine bag, with a stone to make it sink, that it may hang below the middle: Then stop it very close.

The Herbs and Spices are in proportion for six Gallons.

Since my Lady Hungerford sent me this Receipt, she sent me word, that she now useth (and liketh better) to make the Decoction of Herbs before you put the Honey to it, This Proportion of Herbs is to make six Gallons of Decoction, so that you may take eight or nine Gallons of water. When you have drawn out into your water, all the vertue of the Herbs, throw them away, and take the clear Decoction (leaving the settlings) and when it is Lukewarm, Dissolve your proportion of Honey in it. After it is well dissolved and laved with strong Arms or woodden Instruments, like Battle-doors or Scoops, boil it gently; till you have taken away all the scum; then make an end of well boyling it, about an hour in all. Then pour it into a wooden vessel, and let it stand till it be cold. Then pour the clear through a Sieve of hair, ceasing pouring when you come to the foul thick settling. Tun the clear into your vessel (without Barm) and stop it up close, with the Spices in it, till you perceive by the hissing that it begins to work. Then give it some little vent, else the Barrel would break. When it is at the end of the working, stop it up close. She useth to make it at the end of Summer, when she takes up her Honey, and begins to drink it in Lent. But it will be better if you defer piercing it till next Winter. When part of the Barrel is drunk, she botteleth the rest, which maketh it quicker and better. You clear the Decoction from the Herbs by a Hair-sieve.


SOME NOTES ABOUT HONEY

The Honey of dry open Countries, where there is much Wild-thyme, Rosemary, and Flowers, is best. It is of three sorts, Virgin-honey, Life-honey, and Stock-honey. The first is the best. The Life-honey next. The Virgin-honey is of Bees, that swarmed the Spring before, and are taken up in Autumn; and is made best by chusing the Whitest combs of the Hive, and then letting the Honey run out of them lying upon a Sieve without pressing it, or breaking of the Combs. The Life-honey is of the same Combs broken after the Virgin-honey is run from it; The Merchants of Honey do use to mingle all the sorts together. The first of a swarm is called Virgin-honey. That of the next year, after the Swarm was hatched, is Life-honey. And ever after, it is Honey of Old-stocks. Honey that is forced out of the Combs, will always taste of Wax. Hampshire Honey is most esteemed at London. About Bisleter there is excellent good. Some account Norfolk honey the best.


MR. CORSELLISES ANTWERP MEATH

To make good Meath, good white and thick Marsilian or Provence-honey is best; and of that, to four Holland Pints (the Holland Pint is very little bigger then the English Wine-pint:) of Water, you must put two pound of Honey; The Honey must be stirred in Water, till it be all melted; If it be stirred about in warm water, it will melt so much the sooner.

When all is dissolved, it must be so strong that an Egge may swim in it with the end upwards. And if it be too sweet or too strong, because there is too much Honey; then you must put more water to it; yet so, that, as above, an Hens Egge may swim with the point upwards: And then that newly added water must be likewise well stirred about, so that it may be mingled all alike. If the Eggs sink (which is a token that there is not honey enough) then you must put more Honey to it, and stir about, till it be all dissolved, and the Eggs swim, as abovesaid. This being done, it must be hanged over the fire, and as it beginneth to seeth, the scum, that doth arise upon it, both before and after, must be clean skimed off. When it is first set upon the fire, you must measure it first with a stick, how deep the Kettel is, or how much Liquor there be in it; and then it must boil so long, till one third part of it be boiled away. When it is thus boiled, it must be poured out into a Cooler, or open vessel, before it be tunned in the Barrel; but the Bung-hole must be left open, that it may have vent. A vessel, which hath served for Sack is best.


TO MAKE EXCELLENT MEATHE

To every quart of Honey, take four quarts of water. Put your water in a clean Kettle over the fire, and with a stick take the just measure, how high the water cometh, making a notch, where the superficies toucheth the stick. As soon as the water is warm, put in your Honey, and let it boil, skiming it always, till it be very clean; Then put to every Gallon of water, one pound of the best Blew-raisins of the Sun, first clean picked from the stalks, and clean washed. Let them remain in the boiling Liquor, till they be throughly swollen and soft; Then take them out, and put them into a Hair-bag, and strain all the juice and pulp and substance from them in an Apothecaries Press; which put back into your liquor, and let it boil, till it be consumed just to the notch you took at first, for the measure of your water alone. Then let your Liquor run through a Hair-strainer into an empty Woodden-fat, which must stand endwise, with the head of the upper-end out; and there let it remain till the next day, that the liquor be quite cold. Then Tun it up into a good Barrel, not filled quite full, but within three or four fingers breadth; (where Sack hath been, is the best) and let the bung remain open for six weeks with a double bolter-cloth lying upon it, to keep out any foulness from falling in. Then stop it up close, and drink not of it till after nine months.

This Meathe is singularly good for a Consumption, Stone, Gravel, Weak-sight, and many more things. A Chief Burgomaster of Antwerpe, used for many years to drink no other drink but this; at Meals and all times, even for pledging of healths. And though He were an old man, he was of an extraordinary vigor every way, and had every year a Child, had always a great appetite, and good digestion; and yet was not fat.


A WEAKER, BUT VERY PLEASANT, MEATHE

To every quart of Honey take six of water; boil it till 1/3 be consumed, skiming it well all the while. Then pour it into an open Fat, and let it cool. When the heat is well slakened, break into a Bowl-full of this warm Liquor, a New-laid-egge, beating the yolk and white well with it; then put it into the Fat to all the rest of the Liquor, and stir it well together, and it will become very clear. Then pour it into a fit very clean Barrel, and put to it some Mother of Wine, that is in it's best fermentation or working, and this will make the Liquor work also. This will be ready to drink in three or four Months, or sooner.


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 White-bread, 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 Sack 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.


A RECEIPT TO MAKE A TUN OF METHEGLIN

Take two handfuls of Dock ( alias wild Carrot) a reasonable burthen of Saxifrage, Wild-sage, Blew-button, Scabious, Bettony, Agrimony, Wild-marjoram, of each a reasonable burthen; Wild-thyme a Peck, Roots and all. All these are to be gathered in the fields, between the two Lady days in Harvest. The Garden-herbs are these; Bay-leaves, and Rosemary, of each two handfuls; a Sieveful of Avens, and as much Violet-leaves: A handful of Sage; three handfuls of Sweet-Marjoram, Three Roots of young Borrage, leaves and all, that hath not born seed; Two handfuls of Parsley-roots, and all that hath not born Seed. Two Roots of Elecampane that have not seeded: Two handfuls of Fennel that hath not seeded: A peck of Thyme; wash and pick all your herbs from filth and grass: Then put your field herbs first into the bottom of a clean Furnace, and lay all your Garden-herbs thereon; then fill your Furnace with clean water, letting your herbs seeth, till they be so tender, that you may easily slip off the skin of your Field-herbs, and that you may break the roots of your Garden-herbs between your Fingers. Then lade forth your Liquor, and set it a cooling. Then fill your Furnace again with clear water to these Herbs, and let them boil a quarter of an hour. Then put it to your first Liquor, filling the Furnace, until you have sufficient to fill your Tun. Then as your Liquor begins to cool, and is almost cold, set your servants to temper Honey and wax in it, Combs and all, and let them temper it well together, breaking the Combes very small; let their hands and nails be very clean; and when you have tempered it very well together, cleanse it through a cleansing sieve into another clean vessel; The more Honey you have in your Liquor, the stronger it will be. Therefore to know, when it is strong enough, take two New-laid eggs, when you begin to cleanse, and put them in whole into the bottome of your