Some Notes about Honey
The Honey of dry open Countries, where there is much Wild thyme, Rosemary, and
Flowers, is best. It is of three sorts, Virgin-honey, Life honey, and Stock-honey.
The first is the best. The Life-honey next. The Virgin honey is of Bees, that
swarmed the Spring before, and are taken up in Autumn; and is made best by chafing
the Whitest combs of the Hive, and then letting the Honey run out of them lying
upon a Sieve without pressing it, or breaking of the Combs. The Life honey is
of the same combs broken after the Virgin honey is run from it; The Merchants
of Honey do use to mingle all the sorts together. The first of a swarm is called
Virgin-honey. That of the next year, after the Swarm was hatched, is Life-honey.
And ever after, it is Honey of Old-stocks. Honey that is forced out of the Combs,
will always taste of Wax. Hampshire honey is most esteemed at London. About Bisleter
there is excellent good. Some account Norfolk honey the best.
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Recipes from The Closet of the Eminently Learned Sir Kenelme Digbie Kt Opened:
Whereby is Discovered Several ways for making of Metheglin, Sider, Cherry-Wine,
&c. together with Excellent Directions for Cookery: As also for Preserving,
Conserving, Candying, &c. First edition, London, 1669.
Transcribed by Joyce Miller <jmiller@genome.wi.mit.edu>