brood. The progress of work can easily 

 be known by lifting off the cap or super 

 and each section is easily reached and 

 removed. This method seems to me far 

 preferable to either of the others. 



The sections should always come so 

 close to the top bars of the frames be- 

 neath them as to leave only a passage 

 way for the bees between, as this tends 

 to prevent the building of bits of comb 

 between the frames and sections, and 

 the bees will enter the sections more 

 readily when thus close. The fact that 

 there is an entrance to the sections at 

 both sides of every one of them, except 

 the end ones in each row, has a marked 

 influence to lead the bees to enter them 

 and go to work. 



Johnson Co., Iowa. 



For the American Bee Journal. 



Receipts for Honey- Wine and Mead. 



J. D. HUTCHINSON. 



The following are Beceipts for the 

 Honey-Wine and Mead which took the 

 prizes at our Bee and Honey Shows in 

 Scotland. I think they may be of use 

 in America : 



Wine — Awarded the first prize at the 

 Edinburgh Show of 1877. Four lbs. of 

 honey and 1 ounce of hops to each gal- 

 lon of water ; boil for 3 hours and skim 

 till oiear; when lukewarm add yeast 

 on toast, and when worked, barrel off. 

 Should not be bottled for 12 months ; if 

 left in barrel for 2 years all the better. 



Wine— Awarded the second prize at 

 the Edinburgh Show of 1877. To each 

 gallon of water add 6 lbs. of candied 

 honey and the white of 2 eggs, with 

 the shells broken up ; boil over a slow 

 fire, taking oft the scum as it rises. 

 When clear add an ounce of hops to the 

 gallon and boil for 1 hour ; strain the 

 liquor, and when cooled to lukewarm- 

 ness, add a very small quantity of yeast 

 on toast ; let it work 2 or 3 days before 

 being put into a barrel, and when it has 

 done working, put in the bung. Bottle 

 it after at least 1 year ; if 2 years, all the 

 better, as it is extremely apt to break 

 the bottles. It will be very light in 

 color when first bottled, but the color 

 will deepen with age. 



Wine— Awarded the first prize at 

 the Dumfries Show of 1878. To 6 gal- 

 lons of water add 24 lbs. of honey and 

 boil it until the scum ceases to rise, 

 which take off. Add 3 ounces of best 

 hops and strain into a cooler; when 

 milk warm add 6 tablespoonsful of 



yeast, well stirred in. When worked 

 for 1 day, barrel it and bottle in 12 

 months. 



Wine — Awarded a prize at the Dum- 

 fries Show of 1878. To 6 gallons of 

 water add 26 lbs. of honey, boil for half 

 an hour and skim. Add 4 ounces of 

 hops and strain into a cooler ; add the 

 rind and juice of 2 lemons and <i table- 

 spoonsful of yeast, well stirred in. Let 

 it work for a day and then put into a 

 barrel, into which half a bottle of 

 brandy has first been emptied. Bottle 

 after 12 months. 



Wine— Awarded the first prize at the 

 Glasgow Show of 1878. To 6 gallons of 

 water add 24 lbs. of honey, boil for % 

 an hour, removing the scum as it rises"; 

 add 3 ounces of the best hops, boil 5 

 minutes and strain into a puncheon or 

 tub to cool ; when milk warm, stir in (5 

 tablespoonsful of yeast, and let it work 

 for 24 hours ; barrel off, add % a bottle 

 of pale brandy, and then bottle in 12 

 months. 



Wine— Awarded the first prize at the 

 Perth Show of 1879. One gallon of 

 water, 5 lbs. of honey, 2% glasses of 

 cognac brandy, }^ ounce of stick ginger 

 (bruised) and 2 laurel leaves. The 

 whole to be well mixed together in a 

 vat, in which it should remain until 

 fermented, and during the process of 

 fermentation to be skimmed twice a 

 day, until it ceases ; afterwards the 

 whole to be boiled and carefully skim- 

 med until the surface is clear. It must 

 then be allowed to stand till cold, when 

 it should be carefully strained till 

 thoroughly clear, then should be bar- 

 reled after adding the whites of 2 eggs 

 with their shells, being thoroughly 

 beaten up, with a slice or two of lemon 

 peel, completely mixed up. It should 

 then be tightly barreled up and allowed 

 to stand in the cask for 6 months before 

 being bottled. 



Mead— Awarded the second prize at 

 the Dumfries Show of 1878. Take a 

 quantity of spring water, fully below 

 blood-heat temperature and dissolve 

 with honey, until the compound will 

 bear an egg up to a shilling breadth. 

 Boil for an hour ; add the requisite 

 quantity of mace, cloves, nutmeg, cin- 

 namon. and a root of ginger; mix tin- 

 whole together with a lemon, a sprig of 

 sweet briar and one of rosemary (the 

 latter two being tied together ; after a 

 short boil, let the liquor stand on the 

 spices till next day, then strain care- 

 fully through a fine sieve into a clean 

 earthenware vessel ; let it remain <> 

 weeks and then bottle, when it is fit to 

 drink. 



Glasgow, Scotland. 



