Si 
the material, also in the difference of coction. We will 
here give the various modes of preparation, for the better — 
_ information of the country people. We will also state the. 
_ different processes recommended by divers practical agro- 
- nomists. Aa 
A great deal of hydromel is consumed in the north of 
Europe. Hydromel is the ordinary beverage in Russia, — 
_ Sweden, Denmark, &c. This drink is not used to a suf- — 
ficient extent in France. It would be of great utility in the 
_ vine countries, in years when the vintage is not sufficient 
to meet the foreign demand and home consumption. The 
same consideration ought to haye place in cider countries, 
__ when the harvest of apples does not furnish the necessary 
‘quantities. 
Simple hydromel, is made only with honey and common 
water; and when it has acquired a strength equal to wine, 
either by the quantity of honey put into it, or by boiling, or 
by fermentation, it is called vinous. 
Yo make vinous hydromel, requires one pound of honey 
to three pints of water. The most beautiful honey, (called 
mother drop,) the newest, and most agreeable to the taste, 
ought to be employed for this liquor. The honey of Nar- 
bonne, when the white honey of other countries cannot be 
_ furnished, produces hydromel superior to that made with 
_ the honey of Bretagne. However, when these last are well 
prepared, excellent hydromel is obtained. The honey must 
be wet with water, in a tinned copper vessel, and the mix- 
ture boiled gently over the fire, until it has acquired a con- 
sistence anaeient for a fresh egg to swim in it, without 
sinking to the bottom of the vessel. Care must be taken 
to skim the liquor while boiling. When this is done, it 
must be strained through a linen cloth, or hair seive; then 
about half of it must be poured into a new barrel, washed 
repeatedly with boiling water, and afterwards with one or 
two pints of white wine, that no disagreeable odour may 
remain. When the barrel is full it must not be bunged, 
but the bung-hole only covered with a piece of linen cloth, 
to prevent any filth falling into it. ‘Then it must be placed 
in a stove, or in a corner of a chimney, in which a little fire 
must be kept day and night, to keep the liquor gently warm, 
and make it ferment. ae 
The other part of the hydromel is to be put in bottles, 
or into very clean earthen jugs, with narrow necks, observ- 
ine not to cork them, but only cover them with a linen 
cloth, like the barrel, and set them within the chimney. 
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