Preparation:

1. Take twelve gallons of water, eight pounds of sugar, two quarts ofhoney, and a few cloves, when your pan boils take the whites of eightor ten eggs, beat them very well, put them into your water before it behot, and whisk them very well together; do not let it boil but skim it as it rises till it has done rising, then put it into your tub.
2. When it is about blood warm put to it three spoonfuls of new yeast.
3. Take eigh tor nine lemons, pare them and squeeze out the juice, put them both together into your tub, and let them work two or three days, then put it into your barrel, but it must not be too full.
4. Take two or three pennyworth of isinglass, cut as small as you can, beat it in a mortar about a quarter of an hour, it will not make it small; but that it may dissolve sooner, draw out a little of the mead into a quart mug, and let it stand within the air of the fire all night; take the whites ofthree eggs, beat them very well, mix them with your isinglas, whisk them together, and put them into your barrel, bung it up, and when it is fine bottle it.

Elizabeth Moxon

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