.TREATMENT OF YOUR PRODUCE. 71 



wax, when cold and solid, out of them, without breaking either 

 the moulds or the wax ; place them, covered over with cloths 

 or with pieces of board, where the wax will cool slowly ; because 

 the more slowly it cools, the more solid will it be, and free from 

 flaws and cracks." 



You may bleach your wax by re-melting it, and running it 

 several times into very thin cakes, suffered to cool, and exposed 

 to the influence of the air and sun. This will render the wax 

 perfectly white. 



You will find the separation of the honey from the wax, and 

 the sale of these substances separately, much more profitable 

 than the sale of the honey in the comb. The larger the cakes of 

 wax are, and the better, the higher price it brings. The same 

 may be said as to the purity of the honey. Honey may be 

 clarified by placing the vessel containing it in hot water, and 

 continuing to skim as long as any scum arises. In order to pre- 

 serve honey, it should be stored in jars, well bladdered, and 

 otherwise secured. It should also be kept in a dry place. 



Mead. — Some persons may feel desirous of making for them- 

 selves this once famous drink, and I shall accordingly furnish 

 them with simple directions for so doing. Common mead is 

 formed by mixing two parts of water with one of honey, boiling 

 them together, and taking off the scum. 



Fermented mead is formed of three parts of water to one of 

 honey, boiled as before, skimmed, and casked. The cask is to 

 be left unbunged and exposed to the sun, or in a warm room, 

 until it ceases to work. It is then bunged, and in about three 

 months is fit for use. The addition of a ferment is of course ne- 

 cessary, taking care that it be sound, sweet, and good. 



Hops are an improvement to mead, taking from its extreme 

 sweetness ; and so is the addition of chopped raisins boiled with 

 it, at the rate of six pounds of honey to each half pound of 

 raisins ; also some lemon peel ; a few glasses of brandy, <fec. 



Metheglin is only another name for mead, altered by the ad- 

 dition of various ingredients, according to the taste of its pre- 

 parers. These liquors may be racked, fined, &c, like other wines, 

 and will, if properly managed, keep for years. 



It now only remains for me to conclude my account of the hive 

 and the honey-bee with a few parting directions, forming a sort 

 of summary of the instructions I have already endeavored to 

 convey : — 



