ORDER VI. VEIN-WINGED INSECTS. 289 



mead maj be made more or less generous, according to the 

 quantity of honey given to it, and forms an excellent sto- 

 machic. " In coughs it excites more expectoration, and is 

 gently laxative." As an economical apiarian will not al- 

 low any part of his produce to be wasted, the linens which 

 have been used for filtering the honey should be rinsed in 

 the water destined for the mead. If the linen has been well 

 saturated with the honey, the strength of the mead will be 

 considerably increased. 



To make the compound mead the following directions 

 may be observed : During the time that the quantity of 

 honey and water, as above, is boiling, some raisins, cut in 

 two, must be boiled, allowing half a pound of raisins to six 

 pounds of honey, and four pints of water are necessary to 

 boil them properly. The liquor being diminished one half, 

 it is strained through a linen, slightly squeezing the raisins, 

 and is then mixed Avith the decoction of honey and water, 

 and the whole is boiled together for a short time ; a toasted 

 crust of bread, steeped in beer, is then put into it, and, hav- 

 ing taken off the scum which has formed afresh, the whole 

 is taken off the fire and allowed to subside. It is gently 

 poured into a barrel, into which has been put an ounce of 

 salt of tartar dissolved in a glass of spirit of wine, particu- 

 lar care being taken, as before, that the barrel is quite full. 

 It must then be exposed to the influence of the sun with 

 the bung out, or in a chamber heated by a stove, keeping 

 the barrel constantly full, until no more froth is emitted, 

 when the bung may be fastened and the barrel put into 

 the cellar, where it must remain a few months before it is 

 fit for use. To render this mead more agreeable, five or 

 six drops of the essence of cinnamon may be mixed with 

 the spirit of wine in which the salt of tartar has been dis- 

 solved. Some pieces of lemon-peel, or the sirup of goose- 

 berries, cherries, strawberries, or aromatic flowers, may be 

 mixed with it, according to the palate of the fabricator. 



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