MEAD. 287 



honey and water. Economists rince the linens 

 which have been used for filtering the honey in this 

 mixture. The FERMENTED mead is made in the 

 proportion of one pound of honey to three pints of 

 water ; or by boiling over a moderate fire, to two 

 thirds of the quantity, three parts water and one 

 part honey. The liquor is then skimmed and 

 casked, care being taken to keep the cask full while 

 fermenting. During the FERMENTING PROCESS, the 

 cask is left unstopped and exposed to the sun, or in 

 a warm room, until the working ceases. The cask 

 is then bunged, and a few months in the cellar ren- 

 ders it fit for use. 



Mead is rendered more vinous and pleasant, by 

 the addition of cut raisins, or other fruits, boiled 

 after the rate of half a pound of raisins to six pounds 

 of honey, with a toasted crust of bread, an ounce of 

 salt of tartar in a glass of brandy, being added to 

 the liquor when casked ; to which some add five or 

 six drops of the essence of cinnamon ; others, pieces 

 of lemon peel with various syrups. This ancient 

 beverage has, however, been many years neglected, 

 and the small quantity made is confined to private 

 families, the duty upon it for public use, having 

 banished it as an article of commerce. 



From late and somewhat extensive enquiries, 

 even in those districts apparently best calculated for 

 the apiarian husbandry, I find it very little attended 

 to, either by farmers or labourers. The whole at- 

 tention of the former is unfortunately absorbed by 

 far heavier concerns ; and the pauperism and demo- 

 ralization of the latter, allow them neither ability 



