2o8 A MANUAL OF BEE-KEEFlJNCi. 



taste before the expiration of the six months, but the 

 longer it is kept the better it will be. If an egg will 

 float on the liquor it will be about the right strength. 

 Metheglin may, of course, be made from run-honey ; 

 but by soaking the combs in water we utilize the honey 

 which would otherwise be lost. A little lump sugar put 

 in each bottle will make it as fine as brandy. 



Another. — Boil for one hour 20 pounds of honey in 

 six gallons of water, and remove the scum as it rises ; 

 then add 3 ounces of hops and strain to cool. When 

 milkwarm stir in a tablespoonful of yeast, and let it work 

 24 hours ; skim off the yeast and put the liquor in a 

 barrel ; fill up daily as it works over, bung down, and 

 bottle for 12 months, adding half a wineglassful of 

 brandy to each bottle. The result is a very clear drinking 

 vinous liquor. 



Honey Cakes. — Mix a quart of strained honey with 

 half a pound of powdered white sugar, half a pound of 

 fresh butter, and the juice of two oranges or lemons. 

 Warm these ingredients slightly, just enough to soften 

 the butter, and then stir the mixture very hard, adding 

 a grated nutmeg. Mix in gradually two pounds or less 

 of sifted flour, make it into a dough just stiff enough to 

 roll out easily, and beat it well all over with a rolling- 

 pin ; then roll it out into a large sheet half an inch thick, 

 cut it into round cakes with the top of a tumbler dipped 

 frequently in flour, lay them in shallow tin pans slightly 

 buttered, and bake them. 



German Honey-cakes. — Take 3J pounds of flour, 

 1 1 pounds of honey, | a pound of sugar, ^ a pound of 

 butter, grate half a nutmeg, ^ of an ounce of ginger, 

 i of an ounce of carbonate of soda ; roll them, cut into 

 small cakes, and bake in a hot oven. 



American Honey-cake. — i pound of honey, J a 



