BEE MANUAL. 317 
METHEGLIN.—Mix honey and water strong enough to carry an ege ; 
let it stand three or four weeks in a warm place to ferment; then 
strain through a cloth and add some spices to suit the taste. [Nors. 
In working on this recipe we find 3lb to 4lb of honey to the gallon of 
water is sufficient. About a teaspoonful of powdered ginger and half 
as much allspice to each gallon. The bottles require to be well 
corked as the liquor is as effervescent as champagne. ] 
Sack Mrap.—To each gallon of water add 6lbs. of honey, and also 
the white of an egg, and the shell broken up. Boil this mixture until 
the scum has all been cleared off, then add one ounce of hops to the 
gallon, and boil slowly for one hour. Strain away the hops, and 
when new-milk warm add a small quantity of yeast on a toast ; let it 
stand a couple of days, and then put it into a barrel, which should 
only have been used previoasly, if at all, for white wine. Skim off 
any yeast that rises before being put into the barrel. Let the mead 
stand two years before bottling, and then when bottled it will keep 
for any length of time, and the colour will deepen with age. 
M1ovomEL. —The following recipe is from the prior of the celebrated 
stronghold of Tokal, situated on the banks of the Bug, built in the 
thirteenth century, asa security against the invasion of the Tartars 
and Muscovites. This monastery enjoys a widely spread fame, through 
its miraculous Holy Virgin, and still more through its excellent 
miodomel. To twenty-four gallons of water put twelve gallons of 
honey, and 12lbs. hops ; boil them together over a very slow fire, till the 
whole is reduced one-third. Care must be taken that the fire be not 
too strong, yet the heat must increase gradually ; from a sudden and 
excessive heat, a burnt taste will be communicated to it. From the 
boiler empty it into a large tub or barrel, which must be deposited ina 
warm place during eight days to undergo fermentation, afterward filter 
through a wooden filter into a barrel, and place in a cellar for use; 
the older it is the better and stronger it becomes. After twelve 
months it may be bottled and kept for years. The peasantry gene- 
rally keep it in barrels, where it is preserved as well as in bottles. 
Half a pint of good old miodomel taken every second night before 
going to bed, improves—and even restores to the stomach—the power 
of digestion , but if the miodomel be very old, say from ten years 
upwards, a wine-glassful is quite sufficient and more effective. It is 
also good in cases of gout and rheumatism. 
Fruit WINE with Honsey.—Take ten pints and a half of ripe fruit, 
which may be either gooseberries, currants, raspberries, blackberries, 
peaches, cherries, plums, or sloes ; pound them in twenty-one pints of 
water, let them steep for four days, and then pour off the liquid. Press 
the skins between the hands and add twenty-one pints of water ; let it 
stand six hours, squeeze the skins hard, pour off the liquid and throw 
away the refuse. Mix the two liquids together ; add 9lbs. of honey, 
mix well, put into a cask, which must be entirely filled, and place it 
where the temperature is from 59° to 68° Fahr. The liquid will soon 
ferment and work out of the bunghole, which should be ieft open. 
The cask should be constantly filled up with some of the diluted juice 
reserved for that purpose, and when fermentation has nearly ceased 
