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.
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>