THE FARMER'S MANUAL, 



parts of water to one of honey ; the honey may be in- 

 creased, or diminished to the taste. The process is 

 over a slow fire until one third has evaporated, then 

 skimmed, and put into a cask, until the cask is full ; 

 after 3 or 4 days it will be fit for use. The cloths which 

 have been used in filtrating the honey from the combs, 

 may now be used and cleared from their honey in the 

 boiling Mead. 



Compound Mead. 



During the boiling process of simple Mead, add 

 half a pound of raisins, stoned, or seeded, to six 

 pounds of honey, and 4 pints of water ; boil these well 

 together until the raisins become soft, and the 4 pints 

 are wasted to two ; strain this liquor through linen, 

 gently, and mix it with your Mead, and let them con- 

 tinue to boil ; add to the boiling Mead a toasted crust 

 of bread steeped in beer. Skim the Mead again ; re- 

 move the Mead from the fire, and when cool, barrel 

 it, as in simple Mead, with an ounce of salt of tartar 

 dissolved in a glass of brandy. Let the barrel be 

 full, that the froth may work over, and continue to fill 

 as the barrel diminishes by working ; when this sub- 

 sides, bung close, and stow it away in your cellar; 

 after a few months it will be fit for use. To give a 

 variety of flavour to this Mead, a few drops of the 

 essence of cinnamon may be mixed with the salt of 

 tartar and brandy; some lemon-peel, syrup of goos- 

 berries, cherries, strawberries, or aromatic flowers, 

 according to the taste of the fabricator, or those who 

 use it. 



Vinous Mead. 



This is the beverage of all the northern people ; 

 they call it Miod. The Russians, for example, com- 

 pose their Mead with honey, cherries, strawberries, 

 goosberries and mulberries ; they soak these fruits 

 several days in clear water, to which they add some 

 virgin honey, and a piece of bread soaked in beer. 



