Van Meede / eenen ghemeynen dranck. 7.S.
Het Honich water ende de Meede en zijn niet alleene door hare deucht ghevonden / maer oock door den noodt / principalijck / in alsulcke Landen / daer geenen Wijn en wast / ofte qualijck can ghebrocht worden. En' het is warachtich / dat al sulcken Dranck gesonder is / dan den gesolferde wijn / wa't al is de Mede van warmer naturen, soo is sy doch maer met vochtichheydt ghetempereert / daeromme dat sy niet al te seer verhitten / noch verdrooghen en can : Ende al ist sake dat dese Meede / naer elcks Lants maniere / vericheyden ghemaeckt wordt / soo is dit nochtans altijt de ghemeynste maniere / datmen tot eenen Pot Honichs 8 Potten Waters neme / ende latent sieden met sachten vyere / (altydt schuymende) soo langhe tot datter begint gantsch claer te worden. Noteert oock al hier / dat hoe langher dat ghy dunckt de Meede te bewaren / hoe langher dat ghy de selve moet insieden / als sy nu cout gheworden is / soo doetse in een vaetgen / ende laetse dry vingheren wan / op dat sy wercken mach.
Of Mead, a good/spicy drink.
Honey water and mead is not only invented for its virtue, but also for its need, principally, in such lands, which did not have wine, or where it was difficult to brew. And it is real, that all such drinks are healthier, than sulfited wine, because even though mead is in nature warm, it is also tempered with moisture, and thus it won't heat too much, nor dry out. And all these meads, after each countries manner, is made differently, so is this always de best manner, that to one pot honey 8 pots water are added, and let it simmer with low fire, (always scumming) as long until it begins to clear. Note here as well that the longer you wish to keep the mead, the longer you should let it boil down [evaporate], when it is cold, do it in a barrel and leave three fingers free, so that it may work.
Soo verre als ghy de selve stercker ende crachtigher begheert / soo hangter dese navolghende specerijen in / als namelijck, Ghynever / Caneel / Naghelen / Galigaen / Muscaten / ende derghelijcke / ende dat met alsulcken ghewichte / als wy hier naer vande Specerij-wijnen schrijven sullen. Sommighe nemen oock saffraen daer toe / niet alleene om zijnder verwen / maer oock om zijnder deuchts wille / ende om dat hy de Meede eenen goeden reuck gheeft. Als sy nu gheteert / ofte ghewrocht heeft / soo salmen de selve noch drye maenden lanck ghestopt laten ligghen / maer soo verre als ghyse stract begeert te gebruycken / so en siedet deselve niet lange / ende toeft oock nae haer wercken niet / maer drinckt haer vryelijck soo haest / als sy cout gheworden is / ende maect den anderen dach wederom eene versche. In Lief-lant hebben sy in sommighe plaetsen een maniere / datse de vaten met yser wel beslaen / ende legghen de Meede also onder der aerden vergraven : Ende dese wort also doende stercker / dan eenighen stercken wijn. Dan wy willen sulcks de selve Landen laten behouden.
If you wish it stronger and more forceful, so hang these following spices in it, as namely, ginger, cinnamon, cloves, galingale, nutmeg, and similar, and in these weights, as we hereafter write of herbed wines. Some also take saffron, not only for its dye, but also for its virtues, and because it gives the mead a good scent. When it has worked, or has purged, so leave it plugged for another three months, but if you want to you it later [soon], then simmer it not too long, and it does not need to work, but drink it freely as soon as that it cooled down, and make the next day again fresh. In Lief-land certain places have a way, to cooper well the barrels with iron, and lay the mead buried under the earth: And this becomes much stronger, then some strong wines. Then we want to keep this in our own lands.
Begheerdy nu inder haeste een goede ghemeyne Meede te maken / soo neemt een goede Muscate / en twee loot Caneels / wel cleyn ghesneden ende giet daer op dry Potten waters / latet voorts het derde deel insieden / ende doet dan daer by een half pont gheclarificeerden Honich / dit ghedaen zynde / soo latet wederom te samen sieden / tot datter ontrent eenen goeden Pot blijve.
Would you wish to make a good spiced mead, so take good nutmeg, and two pieces [twigs] of cinnamon, cut very small and pour on it three jars of water, let it boil down for a third, and add to it half a pound of clarified honey, this done, let it once again simmer, until about a good jar of it is left.
In ouden tijden soo maeckte men dese navolgende Meede:
Neemt Honich-grate' / doet de selve wel uyt / met lau Water / ende daer nae soo laetste wel sieden / dan soo verre alst niet soet genoech en is / so doeter meer Honichs by ende schuymt hem wel / als-dan soo doet daer noch by bereyden Coriander een half pont / Savye / ende Hoppe / van elcks een M [measurement?]. latet voorts een derde-deel insieden / ende bewaeret dan alsoo in een Dannen-vaetgen / ten lesten / soo hanght daer in Valeriane / Caneel / Naghelen / Muscaten ende Foeylje.
In old times this kind of mead was made:
Take honey combs, take it well out with lukewarm water, and afterwards let it simmer well. If then it is not sweet enough, add more honey and scum well. If so done add prepared coriander a half pond, sage, and hops, of each an 'm'. Then Let it boil down for a third, and store it in a pine-barrel. At the last, suspend in it valerian, cinnamon, cloves, nutmeg and mace.
Een ander soorte: Neemt so veel geschuymden Honichs / alst u belieft / doet den selven in eenen suyveren geloyden pot / ende giet daer so veel Waters by / alst u belieft / voorts soo neemt Savye ende Marioleyne / nae dat ghy de selve sterck begeert : Wildy nu daer by wat Caneels doen / ten is oock niet quaet / latet voorts also t’samen sieden / ende schuymet wel. So verre als ghy deselve bruyn begeert te hebben, soe neemt twee ofte dry Lepelen Honich / ende laet den selven wel sieden / ende roert hem wel om / tot dat hy sterck wort : Soo haest als ghy hem van den vyere neemt / soo gieter terstont water by / het sal opwallen / ende daer na soo gietet by het ander / syghter de Cruyden af / ende bewaret voorts in eenen kelder.
Another type: take so much scummed honey as you wish, put it in a clean leaded pot, and pour as much water with it as you want. Then take savye [sage?] and marjoram, as much as you wish: would you like to add cinnamon, which is also not bad, let it simmer together, and scum well. As far as that you wish the same to be brown, so take two or three spoons honey, and let it simmer well, and stir it well, until it becomes strong: as soon as you take it off the fire, pour immediately water with it, it will foam up, and then pour it with the other, remove the herbs, and store it then in a cellar.
De ghemeyne deuchden des Meeden zijn / dat sy den borst verslaen / sy is oock goet tot alle coude gebreken der Hersenen / des rugghebeens / der Senuwen / ende tot alle andere gebreken / die den Wijn / mits sijne door-dringhende cracht / schadelyck is. Sy reynicht ende opent de borst / sy beneemt den couden droogen Hoest / sy reynicht de Nieren / de Lenden / de Conduyten der uryne ende de Blase van alle coude slijmige Materye / daer uyt dat het Graveel ende den Steen wast / ende sy drijft oock alle schadelijcke Materije uyt de daermen. Daeromme salmen de selve in alle ghebreken der Hersenen / als in Draeyinghe / in vallende Sieckte / ende in Lammicheyt / die daer door causeren / gebruycken. Van ghelycken soo is sy ock goet alle deghene / die van de Crampe ende van het heets Flerezijn gheplaecht worden.
The best virtues of Mead are, that it defeats the chest, it is also good for all cold defects of the brain, the backbone, the nerves, and all other defects, which wine, because of its penetrating force is harmful. It cleanses and opens the chest, it takes away cold dry cough, it cleanses the kidneys, the loins, the conduits of urine and the bladder of all cold slimy matter, so it removes and washes out the gravel and stones, and als pushes out all detrimental matter of the intestines. Therefor one should use this in all defects of the brain, as well in vertigo, and falling sickness, and paralysis, cause because of this. In similarity it is also good for all, which suffer from cramp and [rheumatoid] arthritis.
From the Medicyn-Boeck, Daer inne alle Gebreken des menschelijken lichaems, mitsgaders de Remedyn deselven, claerlijck aenghewesen wordt. In 't Hooch-duytsch beschreven door Christophorum Wirtsung, Ende in de Nederlantsche tale overgheset door D. Carolum Battum ordinaris Medicijn der Stadt Dordrecht. Tot Amsterdam, By Michiel Colijn Boeck-vercooper opt water, int Eiuysboeck aende Cooren marckt, 1628.
This book was first printed in 1589, but did not include any mead or oxymel recipes. It was reprinted at least 7 times between then and this edition, but as I do not have access to the in between editions, I can not say for sure when the mead & oxymel chapter first was included.
Link to the 1589 edition:
https://books.google.com/books?id=x0eC7luXkykC&dq=secreet%20boek&source=gbs_similarbooks
Link to the 1628 edition:
https://books.google.be/books?id=lu9jAAAAcAAJ&dq=medicyn-boeck&hl=nl&source=gbs_navlinks_s
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