HONEY, AS FOOD AND MEDICINE, 
Scorcu. HONEY WINES AND Mrap.—The following are 
Recipes for the Honey-Winesand Mead which took the prizes 
at the Bee and Toney Shows in Scotland, in 1877, 1878 and 
1879: 
Honey WINE.—First prize, 1877. Four pounds of honey 
and 1 ounce of hops to each gallon of water; boil for 3 hours 
and skim Ul clear; when lukewarm add yeast on toast, and 
when worked, barrel off. Should not be bottled for 12 
months; if left in barrel for 2 years all the better. 
Honry WINE.—Second prize, 1877. To each gallon of 
water add 6 lbs. of candied honey and the white of 2 eggs, 
with the shells broken up ; boil over a slow tire, taking off the 
scum as it rises. When clear add an ounce of hops to the 
gallon and boil for 1 hour; strain the liquor, and when cooled 
to lukewarmness, adda very small quantity of yeast on toast ; 
let it work 2 or 8 days before being put into a barrel, and 
when it has done working, put in the bung. Bottle it after 
at least 1 year; if 2 years, all the better. as it is extremely 
apt to break the bottles.. 1t will be very light in color when 
first bottled, but the color will deepen with age. 
HONEY WINE.—Prize, 1878... To 6 gallons of water add 26 
lbs. of honey, boil for half an hour and skim. Add 4 ounces 
of hops and strain into a cooler; add the rind and juice of 2 
lemons and 6 tablespoonsful of yeast, well stirred in. Let it 
work for a day and then put into a barrel, into which half a 
bend of brandy has first been emptied. Bottle after 1u 
months. 
HONEY WINE.—First prize, 1878. To 6 gallons of water 
add 24 lbs. of honey, boil for 144 an hour, removing the scum 
as it rises; add 3 ounces of the best hops, boil 5 minutes and 
strain into a puncheon or tub to cool ; when milk warm, stir 
in 6 tablespoonsful of yeast, and let it work for 24 hours; 
bee iad add 44 a bottle of pale brandy, and then bottle in 
2 months. ; 
Honey WinzE.—First prize, 1879. One gallon of water,5 lbs. 
honey, 244 glasses of cognac brandy, 4 ounce of stick ginger 
(bruised) and 2 laurel leaves. ‘The whole to be well mixed 
together in a vat, in which it should remain until fermented, 
and during the process of fermentation to be skimmed twice 
a day, until it ceases; afterwards the whole to be boiled and 
carefully skimmed until the surface is clear. It must then 
be .allowed to stand till cold, when it should be carefully 
strained till thoroughly clear, then should be barreled after 
adding the whites of 2 eggs with their shells, being thoroughly 
beaten up, with a slice or two of lemon peel, completely 
mixed up. It should then be tightly barreled up and allowed 
to stand in the cask for 6 months. beforebeing bottled. 
