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This bottled hydromel serves to supply the waste occasion-— 
ed by fermentation in the barrel, which fermentation shoul: o 
continue about six weeks. After that time the barrel must — 
' be stopped with a bung, enveloped with a small piece of 
linen. It must not be driven in too deep, because it must — 
be occasionally taken out to fill the barrel, which must be | 
placed in a cellar, and there remain during winter. Whe 
it is observed that the hydromel ceases to condense, or 
. shrink in the cask, and that there is a continual froth round - 
the bung, it may then be driven home, and the barrel must — 
remain unmoved till it be tapped to put the hydromel im — 
bottles. Be rate oleae 
It would be much better to make the hydromel ferment _ 
by isolation, that is to say, by exposing it to the sun. But 
as the sun is not.always above the horizon, its heat cannot — 
produce a fermentation, either so equal or prompt as that 
which is produced in stoves or chimneys. This might be 
remedied by moving the cask into a warm place every 
evening towards sunset; but that would require much care — 
and address, not to disturb the lee which collects at the — 
bottom. This lee is of a brown colour, and much more liquid 
than that of wine. , 5 ae 
The consistence of vinous hydromel approaches near t 
that of sirup, and its taste that of Spanish, or Malvoisie 
wine. It is cordial, and stomachic, and dissipates wind 
or flatulencies; cures colics which proceed from them; — 
aids respiration, and resists contagion. The simple, ordi; — 
nary sirup, is made like the vinous, only that it is not al- — 
lowed to ferment. se ie 
To make compound hydromel, while the quantity of wa- — 
ter and honey before mentioned, for the preparation of sim- 
ple hydromel, is boiling, take Damascus raisins, in the ~ 
proportion of half a pound, to six pounds of honey. These — 
must be cut in two, and boiled in four pints of water, till — 
the quantity be reduced one half. The liquor thus dimi- 
nished, must be strained through a cloth, with a light ex- 
pression of the raisins. It is then to be mixed with the 
hydromel, and the whole boiled together for some time. 
Afterwards a toast of bread, soaked in beer, must be put 
into it; and having skimmed the froth newly formed, the 
liquor is to be taken from the fire and left to settle. It 
must then be gently decanted, or poured off, to separate it 
from the sediment, and put into a cask, as before prescribed; 
in which must be first put an ounce of the best salt of tar- _ 
tar, dissolved in a glass of spirits of wine. Care must be 
