Image 318 (unnumbered folio), one receipt
| To Make Mead | ||||
| 13. Gallons of Water | ||||
| Rosemary } | ||||
| Thyme } One Handfull Altogether boil an Hour | ||||
| Bay leaves } then put it into a Tub with Two or three | ||||
| and Sweet Bryer } Good Handfulls of down ~ ground* Malt | ||||
| Stir it till ’tis but Blood Warm then strain it through | ||||
| a Cloth, and put it into a Tub again, then cut a Toast | ||||
| round a quartern Loaf, and Spread it over with good | ||||
| Ale Yest* and put it into yr Tub and when the Liquor is | ||||
| quite over with the Yest, put it up in your Vessell, then | ||||
| take Cloves, Mace, Nutmeggs, an Ounce and a Half | ||||
| Ginger an Ounce sliced bruise the Spice and tie all | ||||
| up in a Rag, and hang it in the Vessel, stop it up close | ||||
| for Use |
Abbreviations are underlined like this Wm. and the expansion may be seen by moving the cursor over it.
| An entry outlined like this has a note which may be seen by hovering over it. |
Transcribed by LF and JW