Advantages of Bee-keeping. s 



the cask, straining out the lemon peel. When the 

 temperature of the liquor has fallen to between 90 deg. 

 and 80 deg. Fahr. , add a couple of tablespoonfuls of 

 brewers' yeast, also, to a nine-gallon cask, 2 oz. of 

 phosphate of ammonia, and 2 oz. of cream of tartar. 

 Tack over the bung-hole a piece of cream cloth 

 or muslin, several folds thick, and let it stand till 

 fermentation has ceased. As the liquid sinks in the 

 cask, keep filling up. For a nine-gallon cask, at 

 least two or three quarts will be required for this 

 purpose, and should be allowed for at time of making, 

 and kept in bottles or other stoppered vessel. " 



"(2) For a good average wine, containing about /j 

 per cent, of proof spirit, and intended to be 

 bottled, and kept for several years. 



' ' To every gallon of water add 3 lb. of run honey 

 and the rinds of two lemons, and proceed as above. 

 When the liquor has quite ceased working, bung up 

 tightly, and let it remain in the cask for about six 

 months. Bottle, and cork at once. " 



" (3) U such a degree of excellence is desired that the 

 wine produced may vie with the best of its kind, 

 and the palate of the connoisseur be satisfied, we 

 must again alter our formula, and attend to 

 some details not, so far, alluded to. 



' ' To every gallon of water take 4 lb. of best run 

 honey and the rinds of two lemons. Boil, but take 



