244 MEAD. 



have successfully followed for several years, 

 having my home-made wines enriched with a 

 considerable portion of foreign flavour. Dis- 

 solve an ounce of cream of tartar in five gallons 

 of boiling water ; pour the solution off clear upon 

 twenty pounds of fine honey, boil them together 

 and remove the scum as it rises. Towards the 

 end of the boiling, add an ounce of fine hops ; 

 about ten minutes afterwards, put the liquor into 

 a tub to cool ; when reduced to the temperature 

 of about 60 Fahrenheit, add a slice of bread 

 toasted and smeared over with a very little yeast ; 

 the smaller the quantity the better, for yeast in- 

 variably spoils the flavour of wines, and where 

 there is a sufficiency of extractive matter in the 

 ingredients employed, it should never be intro- 

 duced. The liquor should now stand, and be 

 stirred occasionally, till it carries a head, when it 

 should be tunned and the cask filled up from time 

 to time from the reserve, till the fermentation 

 has nearly subsided. It should now be bunged 

 down, leaving open a small peg-hole ; in a few days 

 this may also be closed, and in about twelve 

 months the wine will be fit to bottle. 



Many makers of both wine and cider have been 

 unconsciously benefited from the acquisition of 

 tartar by their liquor ; it being a frequent practice 

 to tun into an empty foreign wine cask, whose 

 incrusted sides have supplied their wine or their 





