326 MEAD. 



honey and water. Economists rinse 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 renders 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 and various syrups, and amateurs accord- 

 ing to their particular tastes. 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. Metheglin is but another 

 name for mead, and the process of making it very 

 similar, depending much or entirely on taste and 

 fancy. The duty on this article being utterly unpro- 

 ductive, it is submitted whether its repeal might not 

 be eligible, by so giving the article its fair commercial 

 chance. 



From late and somewhat extensive inquiries, even 

 in those districts apparently best calculated for the 



