Hence the date difference. Our familiar form was in use as early as 1657, with the fuller form of brandwine retained for official use through the end of the 17th century. And thus begynneth the game. Some of these materials range up into the 1800s. Not to mention that Digby himself invented a few techniques that revolutionized brewing, and therefore his recipes cannot be considered to have used period technique.
Many folks choose to disagree.
I personally feel that Markham has quite a lot more to teach about brewing as a science than Digby, because the process of English- style infusion mashing is explained in quite clear detail, while Digby just speaks of pouring your boiling water over the malt, which, if followed to the letter, may well not result in anything drinkable. The other charge sometimes made against Markham, generally as an attempt to discredit his value as a nominally period source, is that he was a plagiarist. In other words, much of what was published in The English Housewife in 1615 had been previously published, by Markham, in the 1570's and '80's. It is heavily footnoted with the primary sources that she used. Bennett focuses primarily on England during the period and pulls together a diversity of sources.