Mead

Method

1. Boil as much water as you design to use ;
2. let it cool, and to every six gallons add twenty pounds of honey.
3. Let it boil slowly for some time, and after adding one ounce and a half of hops, let the whole boil till one quarter of the liquor is consumed.
4. Put it into a tub to cool, and when it is milk warm, add to it a slice of bread toasted, and spread with ale barm.
5. When the wine has done working, tun it.
6. If not fine in six months, it should be racked.
7. Add a quart of brandy to a gallon of mead.
8. 556.
9. Rich Mead.
10. Mix well the whites of six eggs in twelve gallons of water;
11. and to this mixture, when it has boiled half an hour and been well skimmed, add thirty-six pounds of the finest honey, with the rinds of two dozen lemons.
12. Let them boil together some little time, and on the liquor’s becoming sufficiently cool, work it with a little ale yeabt.
13. Put it with the lemon peel into a seasoned barrel, which must be filled up as it flows over with some of the reserved liquor;
14. and when the hissing ceases, drive the bung close.
15. After the wine has stood five or six months, bottle it for use.
16. If intended to be kept several years, put in a pound more honey for every gallon of water.

Plating