a species of mead; one of the most pleasant and general drinks which the northern parts of Europe afford, and much used among the ancient inhabitants: (See MEAD). The word is Welsh, meddyglín, where it signifies the same.—There are divers ways of making it; one of the best whereof follows: Put as much new honey, naturally running from the comb, into spring water, as that when the honey is thoroughly diffused an egg will not sink to the bottom, but be just suspended in it; boil this liquor for an hour or more, till such time as the egg swim above the liquor about the breadth of a groat; when very cool, next morning it may be barrelled up; adding to each 15 gallons an ounce of ginger, as much of mace and cloves, and half as much cinnamon, all grossly pounded; a spoonful of yeast may be also added at the bung hole to promote the fermentation. When it has done working, it may be closely stopped up; and after it has stood a month, it should be drawn off into bottles.