To Make White Meath

[Walker]

To Make White Meath 1910 - Take Rosemary, Thyme, Sweet-bryar,
Penyroyal, Bayes, of each one handful; steep them 24 hours in a bowl
of fair cold water covered close; next day boil them very well in
another water, till the colour be very high; then take another water,
and boil the same herbs in it, till it look green; and so boil them in
several waters, till they do but just change the colour of the water.
The first waters are thrown away. The last water must stand 24 hours
with the herbs in it. The Liquor being strained from them, you must
put in as much fine honey till it will bear an Egge; you must work and
labour the honey with the Liquor a whole day, till the honey be
consumed; then let it stand a night a clearing. In the morning put
your Liquor a boiling for a quarter of an hour, with the whites and
shells of six Eggs. So strain it through a bag, and let it stand a day
a cooling; so Tun it up, and put into the vessel in a Linnen bag,
Cloves, Mace, Cinamon and Nutmegs bruised altogether. If you will have
it to drink presently, take the whites of two or three Eggs, of barm a
spoonful, and as much of Wheaten-flower. Then let it work before you
stop it, afterwards stop it well with Clay and Salt. A quart of Honey
to a Gallon of liquor, and so proportionably for these Herbs.

[schizobeck]

There is something here in Alabama called the "telephone cookbooks"
mostly published by Bellsouth employees. These "telephone cookbooks"
have some older sections to them with lots of "remedies" and recipes
for cleaning solutions -- example, to be rid of mice, soak a rag(s) in
cayenne pepper solution and distribute in affected areas -- hey,
that's what the book says -- I believe a portion of the older recipes
are from the 1800s.

I have 2 different volumes of these telephone cookbooks in good
condition neither dog-eared or crumbly (large hefty paperbacks) and
they could be for sale to interested parties, though some folks may be
able to find some already for sale elsewhere on the internet...