Of malting other forts of Wines. 
T 
fo neceffary as it is pretended to be; for 
that fcum remaining behind, will be of ufe, 
and a help to its fermentation, and makes 
the Liquor afterwards to become the more 
limpid 5 and doth not unite again with it, 
as is vulgarly believed, it being a Maxime 
in Philofophy , that Feces once leparated, 
will never re-unite. 
So that if you take Honey, Live-Honey , 
that naturally runs from the Combs, (and 
that from Swarms of the lame year is the 
beft)and add fo much Hony to clear Spring- 
Water, that when the Honey is difiolved 
thorowly, an Egg will not fink to the bot¬ 
tom, but eafilyfwim up and down in it 5 
Then boyl this Liquor in a Brafs, or rather 
Copper Veffel, for about an hour or mores 
and by that time the Egg will fwim above 
the Liquor, about the breadth of a Groat, 
then let it cool 5 the next morning you 
may barrel it up, adding to the proportion 
of fifteen Gallons an ounce of Ginger , half 
an ounce of Cinnamon , Cloves and Mace of 
each an ounce, all grolly beaten 5 for if you 
beat it fine, it will always float in your 
Metheglin , and make it fouls and if you put 
them in whilft it is hot, the Spices will lofo 
their Spirits. You may alfo if you pleale 
add a little fpoonful ofYeft at the Bung- 
hole 
