GENERAL AUTUMN WORK 175 



HONEY-MEAD. 



The process of making lioney-mead is in some respects 

 not unlike that of vinegar during the first stage. There 

 is only one fermentation, the alcoholic. When this has 

 progressed sufficiently the liquid is bottled and sealed 

 from the air for use as required. To make nice mead, add 

 to every gallon of water 3 lbs. of honey and 1 lb. of 

 raisins; allow the syrup to boil for 10 minutes, and 

 carefully remove all scum that rises. Pour into a barrel 

 (an old whisky cask is preferred) and add a little yeast 

 when the liquor is almost cold. After the "working" 

 has ceased, suspend the rind of two oranges over the 

 liquid. Bung up the cask quite tight and let it remain 

 6 or 7 months, or even 12 months. It should then be 

 cleared with isinglass and securely bottled. 



If the liquid is allowed to remain in the cask, exposed 

 to the air, after the first fermentation is complete, vinegar 

 will be made. There are many drinks made by fermenting 

 honey and water, some of which are very pleasant 

 indeed. Metheglin is very intoxicating, but when used 

 with discretion is to be preferred to many brewers' 

 drinks on account of its purity. 



HONEY-BEER. 



Honey-beer was a popular drink at the court of Queen 

 Elizabeth, and here is a recipe recommended by Mr. I. 

 Hopkins, late Government Apicultural Expert, of Auck- 

 land, New Zealand. 



In five gallons of cold water mix half a pound of hops 

 and two ounces of ginger, the latter well bruised with a 

 hammer; add twelve pounds of good extracted honey 

 already melted with as much boiling as is requisite for 

 that purpose; stir well with a stick and put the boiler 

 or boilers on a good fire, stirring occasionally till the 

 liquor boils ; let it boil briskly for about an hour or until 

 the hops cease to swim on the surface ; take the vessel off 

 the fire and let it stand for about six hours until nearly 

 cold, when the hops and sediment will have settled near 

 the bottom. Strain the liquor through some good straining 



