318 AUSTRALASIAN 



the cask may be securely bunged up. It has a particular aroma, be- 

 coming better as it grows older, and is more valuable as a drink than 

 most wines sold by merchants. 



Wine Mead.— To make mead, not inferior to the best foreign wines, 

 put 31bs. of the finest honey to two gallons of water, two lemon peels 

 to each eallon ; boil it one half hour, and skim well. Put in the lemon 

 peel while boiling. Work this mixture with yeast, and then put it in 

 a vessel to stand five or six months ; then bottle for use. If you 

 choose to keep it several years, add 41bs of honey to a gallon of water, 



LIGHT BEVERAGES. 



Cheap Harvest Drink. — To those engaged in harvesting and 

 other occupations tending to create thirst, we recommend the following 

 preparation, which makes a very palatable' and healthful drink in hot 

 weather : — Take 12 gallons of water, 201bs. of honey, and 6 eggs, 

 using the whites only. Let these boil one hour ; then add cinnamon, 

 ginger, cloves, mace, and a little rosemary. When cold, add one 

 spoonful of yeast from the brewer. Stir it well, and in 24 hours it will 

 be good. 



Honey Mead. — Take three gallons of water of blood warmth, three 

 half-pints of honey, two-thirds of a tablespoonful of ginger ; one third 

 of a tablespoonful of allspice, and mix well together with a gill of 

 yeast ; let it stand over night, and bottle next morning. It will be 

 in good condition to drink in 24 hours. 



Htdromel. — This is a very nice drink and easily made. For lllbs. 

 of honey take from 26 to 52 pints of water, according to the strength 

 you wish to give the drink ; boil in a copper saucepan for an hour or 

 two on a moderate fire ; take off the scum as soon as it forms. Remove 

 from the fire, let it cool, and pour it into a clean barrel, which must be 

 quite tilled, and place it with the bung-hole open in a dry, wholesome 

 place, having a temperature from 60° to 66° Fahr. At the end of two 

 or three days fermentation takes place. If long in fermenting add a 

 little yeast ; it will be active enough in a few days. Take care to fill 

 the cask out of a bottle previously filled for that purpose. In a month 

 or six weeks the cask may be closed and put in a cellar. The liquid 

 clears and is soon fit to drink. 



MEDICINAL. 



Honey Gargle (Consumptive Hospital recipe for sore throat). — 

 Borax, 1 drachm ; honey, 2 drachms ; water, 4 ounces. Mix. 



Honey Paste [pate au mid), for chaps, etc. — Clarified honey and 

 cold cream, equal parts, rubbed smooth together. 



Honey and Borax, for sores in children's mouths — Dissolve 1 ounce 

 of borax in 1 ounce of glycerine, and then add 6 ounces clarified honey. 



To Clarify Honey. — Melt in a water bath (i.e., place a vessel con- 

 taining honey in a saucepan of water and heat), and strain while hot 

 through flannel previously moistened with warm water. 



