MEAD. 201 



only fine, but tend greatly to preferve it from 

 acidity, and give it the fparkling quality of 

 champagne ; taking off the difagreeable 

 lufcioufnefs fo common in mead. Having 

 flood four or fix months longer, it will be 

 fit to bottle. If any part of the fpirit fhould 

 rife with the fixed air, or by other means get 

 into the liquor, it will be harmlefs ; being 

 often prefcribed in medicine, Perhaps fharp 

 vinegar may anfwer as well. 



I conjecture malt and other fermented 

 liquors will equally be benefited by a fimi-? 

 lar ufe of the vitriolic acid. Perhaps, if 

 ufed at first with the ferment, it would 

 anfwer the purpofe much fooner. 



Honey is preferable to fugar for mak» 

 ing domeftic wines, giving the lightnefs, 

 cordiality, and vinofity of foreign wines. 



Mead may be flavoured by rafberries, 

 currants, &c. by a proper quantity of fuch 

 articles, that have been preferved with honey 

 or fugar, being infufed into the liquors when 

 fet to ferment. A foiall quantity will then 

 flavour a much larger quantity, than a much 

 larger if boiled in the liquor at firft 



If the liquor ferments too long after it is 



tunned, 



