212 
times. Pour the liquid once more into the kettle, and 
heat it to the boiling point. Take the whites of fifteen 
eggs and beat them to foam, add it to the boiling 
liquid, and boil gently one hour; remove it from the 
fire, and when nearly cooled off, put into casks, in 
which a small bag filled with one ounce of ground cin- 
namon, and one ounce of ground nutmeg has been put, 
let it ferment, and treat it as directed for fermenting 
metheglin. After it is clarified, fill it in bottles and 
seal them up. Lay them in a cool cellar, in wet sand, 
on which salt water is occasionally poured. Thus man- 
aged, it will keep for an age. This beverage— like the 
Spanish grape wine, but excelling it in quality — invigor- 
ates the stomach, promotes digestion, purifies the blood, 
and is very beneficial to persons recovering from sick- 
ness. 
ioth. Bagstf.r’s Process of Melting Honey- 
Combs. — “ The combs are placed in a conical earthen 
vessel, filled with a mixture of one ounce of nitric acid 
to one quart of water. This is set over an open fire 
and stirred till the combs are completely melted, when 
it is removed from the fire, and allowed to cool gradu- 
ally. The product is divided into three layers, the 
upper one pure wax, the lowest chiefly impurities, and 
the middle containing sufficient wax to be added to the 
next melting. A marketable wax is thus obtained at a 
single operation, without straining or pressing.” — 
American Bee Journal. 
