MANUFACTURE OF METHEGLlN. 



and that too with very little expence and trouble, and withoi^t 

 any injury to the vegetable kingdom. It must therefore, be 

 from either a want of knowledge or attention to this branch of 

 rural economy, that America has hitherto derived so little 

 share from the profits of this wonderful insect 



The Manufacture of Metheglin. 



A hundred pounds of honey is generally used to make a 

 barrel of this liquor ; ninety has, however, been found to an- 

 swer very well. The liquor is thus made. Take of honey 

 and clear water, in the above proportions, and boil them for an 

 hour ; when the liquor is cool, barrel it, adding some ginger, 

 cloves, and mace, if you would improve it, though it will make a 

 good and delicious beverage without. Some yeast is to be put m- 

 to the cask to ferment it ; and let it have a little vent while fer- 

 menting, but close the vent as soon as moat of the fermenta- 

 tion is over. It may be improved by bottling it, af^er five or 

 six months* 



