iio THE farmer’s UANUAC. 
parts of water to one of honey ; the honey may be in-r 
creased, or diminished to the taste. The process is 
over a slow fire until one third has evaporated, then 
skimmed and put into a cask, until the cask is full ; 
after 3 or 4 days it will be fit for use. The cloths which 
have been used in filtrating the honey from the combs, 
may now be used and cleared from their honey in the 
boiling mead. 
Compound Mead. 
During the boiling process of simple Mead” add 
half a pound of raisins, stoned, or seeded, to six 
pounds of honey, and 4 pints of water ; boil these well 
together until the raisins become soft, and the 4 pints 
are wasted to two ; strain this liquor through linen, 
gently, and mix it with your Mead, and let them con- 
tinue to boil } add to the boiling Mead a toasted crust 
of bread steeped in beer. Skim the Mead again ; re- 
move the Mead from the fire, and when com, barrel 
it, as in simple Mead, with an ounce of salt of tartar 
dissolved in a glass of brandy. Let the barrel he 
full, that the froth may workover, find continue to fill 
as the barrel diminishes by working; when this sub- 
sides, bung close, and stow it away in your cellar ; 
after a few months it will he fit for use. To give a 
variety of flavour to this Mead, a few drops of the 
essence of cinnamon may be mixed with the salt of 
tartar and brandy ; some lemon-peel, syrup of goos- 
berries, cherries, strawberries, or aromatic flowers, 
according to the taste of the fabricator, or those who 
use it. 
Vinous Mead, 
This is the beverage of all the northern people ; 
they call it Miod. The Russians, for example, com- 
pose their Mead with honey, cherries, strawberries, 
goosberries, and mulberries; they soak these fruits 
several days in clear water, to which they add some 
virgin honey, and a piece of bread soaked in beer. 
