316 AUSTRALASIAN 



boiling heat, pour it in the flour, and mix thoroughly. Dissolve two 

 and a half ounces of pearlash in two gills of rose-water, the evening 

 before ; take one pound of butter or lard, two tablespoonsful of West 

 India rum, the grated rind of two lemons, the candied or sugar-coated 

 rind of two oranges, and a, very small quantity of pounded cloves. 

 The solution of pearlash is to be added when the dough has become 

 cool, and the mass must be thoroughly kneaded. The dough may be 

 prepared several days in advance of the baking. 



Honet Brown Cake.— To four pounds of flour take four pounds of 

 honey, one half pound of pulverized loaf or lump sugar, one-half ounce 

 of Canella, three ounces of lard, a small quantity of cloves, one ounce 

 of pearlash, one gill of rose-water, and two spoonsful of rum or French 

 brandy. The honey and lard are to be incorporated by boiling, and 

 when again cooled off, add the pearlash previously dissolved in the 

 rose water. Knead the mass well, let it stand for several days, and 

 then work it over again very thoroughly. Some persons prefer to 

 omit the cloves, and substitute for them pounded cardamon seeds, 

 grated lemon peel, or sugar-coated orange peel. 



Honey Apple Cakes. — Soak three cups of dried apples over night ; 

 chop slightly, -and simmer in two coffee cups of honey for two hours, 

 then add one-and-a-half coffee cups of honey, one-half coffee cup of 

 pugar, one coffee cup of melted butter, three eggs, two teaspoonsful of 

 saleratus ; cloves, cinnamon, powdered lemon or orange peel, and 

 ginger syrup, if you have it. Mix all together, add the apples and 

 then flour enough for a stiff batter. Bake in a slow oven. This will 

 make two good-sized cakes. 



Honey Fruit Cake. — Four eggs, 5 cups of flour, 2 cups of honey, 

 1 teacupful butter, 1 cup sweet milk, 2 teaspoonsful cream of tartar, 

 1 teaBpoonful soda, lib. raisins, lib. currants, Jib. citron, 1 tea- 

 spoonful each cloves, cinnamon and nutmeg ; bake in a large loaf in a 

 slow oven. This will be nice months after baking as well as when 

 fresh. 



MEAD, METHEGLIN, MIODOMEL. 



Mead — Queen Elizabeth's Recipe. — Take of sweetbriar leaves and 

 thyme each one bushel, rosemary half a bushel, bay leaves one peek. 

 Seethe these ingredients in a furnace full of water (containing probably 

 not less than 120 gallons), boil for half an hour ; pour the whole into a 

 vat, and when cooled to a proper temperature (about 75° Fahr. ), strain. 

 Add to every six gallons of the strained liquor a gallon of fine honey, 

 and work the mixture together for half an hour. Repeat the stirring 

 occasionally for two days ; then boil the liquor afresh, skim it till it 

 becomes clear, and return it to the vat to cool. When reduced again 

 to a proper temperature (about 80° Fahr. ) pour it into a vessel from 

 which fresh ale or beer has just been emptied ; let it work for three 

 days, and then barrel it. When fit (after fermentation) to be stopped 

 down, tie up a bag of beaten cloves and mace (half an ounce of each), 

 and suspend it in the liquor from the bunghole. When it has stood 

 for half a year, it will be fit for use. — Harris's Honey Bee. 



