Oxford Night Caps by Richard Cook (1860, p.53) — Oxford 1860
| 3 whole | lemon peel — peeling of lemons | acid |
| 6 whole | egg white — egg whites | base |
| 12 gallons | water — spring water | dilution |
| cloves | other | |
| ginger | other | |
| mace | other | |
| rosemary | other | |
| 2 spoonfuls | yeast — Source says a spoonful or two in the first method and some yeast in the second. | other |
| 20 pounds | honey — virgin honey | sweetener |
- In one method, mix the whites of six eggs with twelve gallons of spring water, add twenty pounds of virgin honey and the peeling of three lemons, and boil for an hour.
- Add rosemary, cloves, mace, and ginger, cool fully, then add yeast, tun it, and stop it closely after fermentation; bottle in a few months and keep cool.
- In the second method, add four pounds of honey to each gallon of water with the peeling of two lemons, boil for half an hour, scum when cold, ferment with yeast in cask, stop up when finished, and bottle after eight months.
Cook quotes Howell's strength-ranking aside to situate mead and bragget relative to metheglin rather than as wholly distinct beverages.
As with vinous metheglin, this heading functions more like a small production manual than a quick mixed-drink recipe.
The heading joins mead and braggon/bragget together and gives multiple process variants, so they are preserved as a combined witness.