83 
~ taken that the cask be full. After that it must be exposed 
to the full heat of the sun, or in a very warm stove-room, 
taking care to fill it till it ceases discharging froth. Hav- 
ing filled it for the last time, it may be stopped close and 
moved into the cellar, where having remained some months, 
it may be drawn off and bottled. 
_. This compound hydromel is excellent to fortify the sto- 
— mach, particularly of those who are troubled with the heart- — 
burn; to suppress the vapours which cause headachs; to 
remove obstructions in the lower bowels; to cure the 
phthysic, asthma, and all pulmonary complaints. i 
To render this compound more agreeable, five or six 
_ drops of the essence of canella, may be mixed with the spi- — 
i rits of wine, in which the salt of tartar is dissolved. The 
vind of citron, or orange peel, raspberries, flowers and aro- 
- matics, as may suit different tastes,»may be infused in it. 
_ This liquor may be used in place of wine. 
Thus M. Chomel, in his Economical Dictionary, has given 
us the method of making simple and compound hydromel; 
and as those who have written since have added nothing 
to the excellence of his process, we have thought it our 
_ duty to publish it for general information. But as M. 
~ Chomel, and those who followed him, wrote only for the 
richer class, they omitted to give the method of making 
common or ordinary hydromel, such as is used by common 
people in town and country. ; 
This common or ordinary hydromel, is prepared like the 
simple vinous hydromel, with the exception that it is not 
fermented, and the quality and quantity of the honey may be 
inferior, and in smaller proportion, to the quantity of water 
used. With two pounds of honey, and twenty pints of wa- 
ter, very good common hydromel is made, by boiling them 
together over a moderate fire, till about one-third of the 
water be evaporated, or till an egg will swim on it. The 
liquor must be skimmed, and put into a cask, and the boil- 
ings and skimmings of the honey and water, in like pro- 
tions, must be repeated, and continued to be poured into 
the cask till it be filled. It must be left two or three days 
to settle, when the cask may be tapped for use. This liquor 
may be made more or less generous, (this is the technical 
word in the country,) in proportion to the quantity of ho- 
ney used. And this depends on the ability of the people 
who make and drink it. It is stomachic, and absorbs the 
sweat of the labourers exposed to the heat of the sun, in the 
