ing as yet rawe honny, but clearer and better than the other licour of the hony. Which for certaine daies let ſtand open, that the ſweete licor may throughly coole, and the ſame in the mean whiles often ſkimme or purge with a ſpoone. Nowe after this, the fine peeces or crummes of the combes, which yet remaine in the bagge of wicker, or wine baſket, or preſſe, putte into an earthen potte, panne, or kettle, ouer a verye ſofte fire, that the ſame may heate without boyling, and alwayes keepe youre hande in the veſſell, to ſtirre ſtill aboute hither and thither the honny and waxe, and to open alſo the waxe by peece meale vntill the honny and not the waxe, ſhall be throughlye molten. When the honny through the heate, beginneth a little to pricke the hande, then poure all the whole Maſſe or ſubſtaunce into a ſtrayner, and putting the ſame in a preſſe made for the onelye purpoſe, wring it harde about, yet it maketh no great matter, if that ſame be not ſo earneſtly wringed or preſſed out, that none of the Honny remaine yet with the Waxe, ſeeing that the Honny and Waxe haue effects in ſome cauſes alike. Now this honny, whyche oughte in like manner to be poured into earthen pots, and ſtande open for certaine dayes, ſkimming it dayly with a ſpoone, vntill it be throughe colde. The nobler or worthier Honny is that which runneth oute in a manner of the owne accorde, before the ſecond preſſing out of the combs. And mixe not of this ſeconde Honny with the firſte, but keepe them diligentlye aparte, leaſte by mixing the firſte to the ſeconde, you make the beſte (being the firſte) the worſer. After all this thus handled, the ſame whiche yet remaineth in the ſtrainer, waſh diligētly with Conduit or faire Spring water, that you may ſo haue the Mulſe or hony water, of which being ſodden and diligently ſkimmed (as of this hereafter ſhall be further taught is the Mulſe made, that ſerueth to manye good vſes.
Which
