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 tablespoonstul 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. 
Honey Brown Caxku.—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 AprPLre 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 
sugar, 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 inaslow 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 teaspoonful soda, 1lb. raisins, llb. currants, 3lb. citron, 1 tea- 
spoonful each cloves, cinnamon and nutmeg ; bake in a large loaf in a 
ae oven. This will be nice months after baking as well as when 
resh, 
MEAD, METHEGLIN, MIODOMEL. 
MEAD—QUEEN ELizaABetH’s Recipe.—Take of sweetbriar leaves and 
thyme each one bushel, rosemary half a bushel, bay leaves one peck. 
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. 
