Mead

Method

1. Put thirty pounds of honey has absorbed all the yellow part of the skins.
2. Then put into the bowl these into fifteen gallons of water, and boil i lumps, and as much more as the juice of till one gallon is wasted ;
3. skim it, take it!
4. the lemons may be supposed to require : off the fire, and have ready a dozen and | for no certain weight can be mentioned, a half of lemons quartered ;
5. pour a gal- 1 as the acidity of a lemon cannot be Ion of the liquor boiling hot upon them ;
6. known till tried, and therefore this put the remainder of the liquor into a must be determined by the taste.
7. Then tub with a quart of brandy;
8. and then 'squeeze the lemon-juice upon the suput'to the liquor and the lemons, eight I gar : and with a bruiser press the sugar spoonfuls of new yeast, and a handful of and the juice particularly well together, sweet briar : stir all well together, audi for a great deal of the richness and fine flavour of the punch depends on this rubbing and mixing process being thoroughly performed.
9. Then mix this up very well with boiling water (soft water is best) till the whole is rather cool.
10. When this mixture (which is now called the sherbet) is to your taste, take brandy and rum in equal quantities, and put them to it, mixing the whole well together again.
11. The quantity of liquor must be according to your taste : two good lemons are generally enough to make four quarts of punch, including a quart of liquor with half a pound of sugar ;
12. but this depends much on taste, and on the strength of the spirit.
13. As the pulp is disagreeable to some persons, the sherbet may be strained before the liquor is put in.
14. Some strain the lemon before they put it to the sugar, which is improper ;
15. as when the pulp and sugar are well mixed together, it adds much to the richness of the punch.
16. A little calf's foot jelly improves it.