and its Economic Management. 355 



sists of two-thirds of a breakfast cup of sour cream, 3 of 

 flour, an even teaspoonful of soda, i cup of butter, 3 eggs, 

 i\ lbs. of honey, i tablespoonful of cinnamon, | ditto of 

 allspice, and a little extract of lemon ; mix the spices with 

 the flour ; put the soda in the milk and stir well, that all 

 ingredients may thoroughly mix ; beat the cake well for 

 another five minutes ; put it into a buttered tin — bake 

 from one-half to three-quarters-of-an-hour. 



" Butter Honev Cake is pronounced by all to be 

 excellent. One pint of flour, i tablespoonful of butter, i 

 teaspoonful of soda, 2 ditto of cream of tartar, and honey 

 sufficient to make a thick batter. Spread out an inch 

 thick, and bake in a hot oven. 



"To MAKE Mead, not inferior to the best foreign 

 wines, put 3 lbs. of the finest honey to two gallons of 

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

 and skim well. Put in the peel while boiling. Work this 

 mixture with yeast, and then put it in a vessel to stand five 

 or six months, when bottle for use. If desired to keep it 

 for several years, add four pounds of honey to a gallon of 

 water. 



" A Cheap Honey Tea Cake is made with one tea- 

 cup of extracted honey, half ditto of thick sour cream, 2 

 eggs, half teacup of butter, two of flour, scant half teaspoon 

 of soda, one ditto of cream of tartar ; flavour to taste. 



Metheglin. — " Mix honey and water strong enough 

 to carry an egg ; let it stand three or four weeks in a warm 

 place to ferment ; then drain through a cloth, and add 

 spices to suit the taste. 



" Honey Vinegar is obtained as follows : — Heat 30 

 gallons of rain-water and put it into a barrel ; add two 

 quarts of whisky, three pounds of honey, three penny- 

 worth ot citric acid, and a little mother of vinegar. Fasten 

 up the barrel, place it in the cellar, and in a short time it 



