MEAD 117 



the liquor a little ginger, clove, cinnamon and mace, 

 together with a small sprig of rosemary. As soon as 

 the liquor is cool, add a spoonful of yeast, and pour the 

 mead into a vessel, which should be filled up while it 

 works. When the fermentation ceases, close the cask 

 and deposit it for six or eight months in a vault or cellar 

 of an equal temperature, in which the liquor will not 

 be liable to be affected by the changes of the weather. 

 At the end of that time it may be bottled, and will then 

 be fit for use. 



" A more simple, and to some palates more agreeable 

 method, is to mix the honey in the proportion of one 

 pound to a quart of water, which is to be boiled, 

 scummed and fermented in the usual manner, without 

 the addition of any aromatic substances. It ought to be 

 preserved in a similar manner, and bottled at the expira- 

 tion of the same time." 



The Rev. Mr John Thorley, in his " Female 

 Monarchy" (1744), describes — 



" How to make Mead, not inferior to the best of 

 foreign wines : — 



"Put three pounds of the finest honey to one gallon 

 of water, two lemon peels to each gallon ; boil it half- 

 an-hour (well scummed), then put in while boiling lemon 

 peel. Work it with yeast, then put it in your vessel 

 with the peel, to stand five or six months, and bottle it 

 off for your use. 



" N.I5. — If you choose to keep it several years, put 

 four pounds to a gallon." 



Sir J. More, writing in 1717 " Of the Husbandry of 

 Bees, and the great Benefit thereby," distinguishes 

 between two kinds of Mead : — 



" Meath or hydromel is of two sorts, the weaker and 

 the stronger meath, or metheglin. Mead being made 

 from honey and water ' strong enough to bear an egg 

 the breadth of a twopence above the top of the liquor.' 



