6 Bee-keeping for Beginners. 



care not to exceed half an hour. This will suffice to 

 kill off any undesirable ferments that may be present 

 in the liquid ; while if a longer time be allowed, the 

 aroma of the honey will, to a great extent, be lost. 

 Pour into the cask while still boiling. 



"With regard to the ferment, it is important that 

 a suitable one be introduced immediately the tempera- 

 ture of the liquid admits, viz., when about 90 deg. 

 Fahr. , and that it should develop as quickly as 

 possible, so as to prevent the possibility of undesirable 

 ferments making any progress. In Switzerland it is 

 customary to prepare the ferment from grapes as 

 follows : Take about a pound, quite ripe, crush them, 

 carefully filter the juice, and introduce at once into 

 the cask. Both the receptacle used and also the 

 cloth for filtering should be sterilized. This can be 

 conveniently done with boiling water. 



"This method, though doubtless producing the 

 most suitable ferment for mead, will be advisable 

 only under the best conditions of temperature, 

 etc. , or there would probably be more delay in pro- 

 ducing a vigorous fermentation than with brewers' 

 yeast. 



" When fermentation has ceased, fine with isinglass. 

 Dissolve I oz. in a little boiling water and stir into 

 the cask ; in a few days it will be clear. Then draw 

 off into a fresh cask, which must be quite filled. 

 Bung, taking, care that the air is excluded. Let it 

 mature for six months, and bottle. It should be well 



