MEAD. 199 



CHAP. XXVI. 



TO MAKE MEAD. 



X O every gallon of water add three 

 pounds and a half of honey. Boil it as long 

 as any fcura arifes, which fkim off. If it 

 boils longer, the fermentation will not fuc- 

 ceed fo well, nor will the liquor prove fo 

 fine. 



Pour it into a cooler : at a proper degree 

 of heat, put in a flice of bread toafted hard 

 on both fides, covered with fre(h yeaft, and 

 with it a little lemon peel, or any other plea- 

 fant-tafted fubftance. Set it in a warm place, 

 and cover it from the cold air. When it 

 has fermented two or three days, tun it up, 

 and nightly cover the bung-hole j tajle it 

 every day, till it is found to have a vinous 

 flavour and fmell. Bung it then flightly ; 

 and when it appears to have entirely done 

 fermenting, flop it quite down. 



O4 If 



