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A6KICJ5LTURAL ESflAYS 



Manufacture of Mead, 



Mead is a beverage prepared of water and boney. There 

 ^re three distinct kinds of Mead, the simple, the compound, and 

 the vinous. Simple Mead is made of water and honey, which 

 does not undergo fermentation. Compound Mead is mixed 

 with fruits and essences, in order to give it a flavour. Vinous 

 Mead is made ^f honey and water which is subject to fermen- 

 tation. Simple Mead is made by boiling three parts of water 

 to one of honey ; the honey may be increased or diminished to 

 the taste. The process is over a slow fire until one third is e- 

 vaporated, then skimmed and put into a cask, until the cask 

 is full. After three or four 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 hoiiey in the boiling 

 -mead. 

 To make CompoundMead, during the boiling process of simple 

 mead, add half a pound of raisins, stoned and seeded, to six 

 pounds of honey, or four pints of water ; boil these well togeth- 

 er until the raisins become soft, and the four pints are wasted, 

 to two : strain this liquor through linen, gently, and mix it with 

 your mead, and let them continue to boil ; add to the boiling 

 mead a toasted crust of bread steeped in beer. Skim the 

 mead again; remove it from the fire and when cool, barrel it 

 as in simple mead, with an ounce of the 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 subsides, bung close and stow it a- 

 way in your cellar ; after a few months it will be fit for use. 

 To give a variety of flavors to this mead, a few drops of the 

 essence of cinnamon may be mixed with tlie salt of tartar and 

 brandy ; some lemon peal, syrup of gooseberries, cherries, 

 strawberries, or aromatic flowers, according to the taste of 

 thoee wlio are to use it. 



