(5) On 51b. of honey pour 5qts. of boiling water, and boil, skimming frequently until the scum ceases to rise ; then add loz. of the best hops, boil for ten minutes, put the liquor into a tub, and let it cool ; when almost cold, put in a small quantity of yeast spread on a slice of toasted bread, and let it stand in a warm room. When fei mentation sets in, pour the liquor into a cask, filling up as the froth runs out at the bung-hole. When the fermentation has quite ceased, bung down, but leave a peg-hole, which after a short time may be closed. The Mead may be bottled in less than a year. (6) Put water and honey, in the proportion of lgall. of the former to 4lb. of the latter, into a saucepan, and boil well for forty-five minutes, removing all the scum as it rises. Now put in loz. of hops for each gallon of liquor, boil for thirty minutes longer, remove from the fire, and leave for a day. Turn, it into a cask, add 1 pint of brandy✪ Mead (Recipe 6) to every 64galls. of liquor, and place a cloth or paper over the bung until fermentation has ceased, then bung up tightly, and keep it for a year before using. (7) Put into a saucepan 101b. of honey, 101b. of the best raisins, and lOgalls. of water, and boil for about ten minutes, keeping the liquor well skimmed ; then put it into a vessel to work, and add 4 pint of yeast, letting it work until the froth begins to subside ; rack off clear, stir it in with- the raisins, and throw into the cask lqt. of elder-flowers✪ Honey and Raisin Mead. Let it remain in the cask for twelve months, fine it with wine- finings, and bottle. (8) Nearly fill a thoroughly cleansed 36gall. barrel, with the head removed, with expressed apple- juice, add a good quantity of drained honeycomb to it, and stir fre- quently for about fourteen hours. Then add some honey, and continue the stirring until the liquor is of such a consistence that it will support an egg on its surface. Then pour the mixture into another barrel and allow it to ferment for three or four days, filling up night and morning, so that the froth will work out at the bung-hole ; now bung up loosely and let it stand for five or six weeks. Draw off the clear liquor into a clean tub, and add the yolks of ten eggs, well beaten up with 1 pint of silver sand and lgall. of spirit✪ Apple Mead to the liquor ; allow it to settle, then pour it carefully back again into the barrel in which it was originally, having cleaned it to remove the sediment only, and bung up tight. In twelve months’ time the Mead will be of good strength and excellent flavour. Mead Syrup. — Put five or six pieces of ginger-root into a saucepan together with five or six cloves, two blades of mace, ^oz. of stick cinnamon, and lqt. of water. Set them over the fire, and boil gently for half-an-hour. Let the water and spice stand till nearly cold, then strain, return it to the saucepan, and add lqt. of strained honey✪ Mead Syrup, set over the fire, and boil to a thin syrup. When cold, bottle it, and cork well.

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(5) On 51b. of honey pour 5qts. of boiling water, and boil, skimming frequently until the scum ceases to rise ; then add loz. of the best hops, boil for ten minutes, put the liquor into a tub, and let it cool ; when almost cold, put in a small quantity of yeast spread on a slice of toasted bread, and let it stand in a warm room. When fei mentation sets in, pour the liquor into a cask, filling up as the froth runs out at the bung-hole. When the fermentation has quite ceased, bung down, but leave a peg-hole, which after a short time may be closed. The Mead may be bottled in less than a year. (6) Put water and honey, in the proportion of lgall. of the former to 4lb. of the latter, into a saucepan, and boil well for forty-five minutes, removing all the scum as it rises. Now put in loz. of hops for each gallon of liquor, boil for thirty minutes longer, remove from the fire, and leave for a day. Turn, it into a cask, add 1 pint of brandy to every 64galls. of liquor, and place a cloth or paper over the bung until fermentation has ceased, then bung up tightly, and keep it for a year before using. (7) Put into a saucepan 101b. of honey, 101b. of the best raisins, and lOgalls. of water, and boil for about ten minutes, keeping the liquor well skimmed ; then put it into a vessel to work, and add 4 pint of yeast, letting it work until the froth begins to subside ; rack off clear, stir it in with- the raisins, and throw into the cask lqt. of elder-flowers. Let it remain in the cask for twelve months, fine it with wine- finings, and bottle. (8) Nearly fill a thoroughly cleansed 36gall. barrel, with the head removed, with expressed apple- juice, add a good quantity of drained honeycomb to it, and stir fre- quently for about fourteen hours. Then add some honey, and continue the stirring until the liquor is of such a consistence that it will support an egg on its surface. Then pour the mixture into another barrel and allow it to ferment for three or four days, filling up night and morning, so that the froth will work out at the bung-hole ; now bung up loosely and let it stand for five or six weeks. Draw off the clear liquor into a clean tub, and add the yolks of ten eggs, well beaten up with 1 pint of silver sand and lgall. of spirit to the liquor ; allow it to settle, then pour it carefully back again into the barrel in which it was originally, having cleaned it to remove the sediment only, and bung up tight. In twelve months’ time the Mead will be of good strength and excellent flavour. Mead Syrup. — Put five or six pieces of ginger-root into a saucepan together with five or six cloves, two blades of mace, ^oz. of stick cinnamon, and lqt. of water. Set them over the fire, and boil gently for half-an-hour. Let the water and spice stand till nearly cold, then strain, return it to the saucepan, and add lqt. of strained honey, set over the fire, and boil to a thin syrup. When cold, bottle it, and cork well.

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