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15
To Make Cowslip Wine
Take 3 gallons of water and six pounds of the best
powdered sugar and boil them half an hour together.
And as the scum rises, take it off. So set it to cool
as you do liquor, and when it is cold, take a spoon-ful
of ale barm (or yeast) and 3 ounces of the syrup of lemons,
put them into the liquor and stir it well together.
And add likewise one large peck of picked cowslips. Let it
work three days, stirring it twice a day, then put
it into a close [tight] cask, flowers and all, and let it stand
three weeks. If you please, you may put into it three
pints of white wine (but I use none). And then draw
it off to bottle and put into every pint the bigness of
a large nutmeg of loaf sugar. If the season proves
cool, let it stand a week longer unbottled. It will be fit to drink within three weeks after bottling.

To Make Mead
Take 8 quarts of water and let it boil, then
put to it 2 quarts of honey and as it boils
scum it very well. Then cut a nutmeg in quarters,
and a lemon peel, and put into it and let it
boil for three quarters of an hour or more. So
take it off the fire and when it is cold put it up in
a vessel with a spiggot, and put to it a pint of
new yeast. Let it stand three days to refine,
then draw it off into bottles and put into every bottle
about 3 cloves. Vent the corks three times
every other day, so strike them close down and it will
be fit to drink in a month.