1893 text

A liquor made of honey and water, boiled and fermenting. By 12 Charles II. cap. 23, a grant of certain impositions upon beer, ale, and other liquors, a duty of 1_d._ per gallon was laid upon “all metheglin or mead.”

This text comes from a footnote on a diary entry in the 1893 edition edited by Henry B. Wheatley.

6 Annotations

steve h  •  Link

Metheglin vs. mead

The difference is that mead is fermented honey and water, while metheglin usually means mead infused heavily with herbs. This medicinal brew carries the Welsh name for medicine.

David Quidnunc  •  Link

The Mead Maker's Page

"If it's good for ancient Druids, runnin' nekkid through the wuids, Drinkin' strange fermented fluids,
it's good enough for me!"
-- Pete Seeger

"Spices: Let your imagination be your guide."

David Quidnunc  •  Link

Making Metheglin in 1669

FROM: "The Closet of Sir Kenelme Digby Knight Opened, Whereby is discovered several ways of making Metheglin, Sider, Cherry-Wine, &c. London: H. Brome, 1669," quoted at "The Meadery" website:

"You may, if you please, put into it [your metheglin] some spice, to wit, Cloves and Ginger; the quantity of which is to be proportioned according as you will have your Meath, strong or weak."

A list of spices used in making metheglin (same source):

"Take two handfuls of Dock (alias wild carrot) a reasonable burthen of Saxifrage, Wild-Sage, Blew-button, Scabious, Bettony, Agrimony, Wildmarjoram, of each a reasonable burthen; Wild thyme a Peck, Roots and all. The Garden-herbs are these: Bayleaves, and Rosemary, or [of?] each two handfuls; a Sieveful of Avens, and as much Violet-leaves: A handful of Sage; and three handfuls of Sweet-Marjoram. Three Roots of young Borrage, leaves and all; Two handfuls of Parsley-roots; Two Roots of Elecampane: Two handfuls of Fennel: a peck of Thyme; wash and pick all your herbs from filth and grass.

D. Leah Neumann  •  Link

Metheglin for Estrella A&S some5thing to work on...

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Chart showing the number of references in each month of the diary’s entries.