62 
chapman’s handy-book. 
with some of the same liquid. When it has done working-, 
bung- it up tight, and leave it in the cask seveial months 
before bottling it off. When it has been bottled some time 
it will effervesce like the best English gooseberry wine, 
and will keep, I doubt not, for years. b 
N.B.—One quart is equal to 3|lbs. of strained honey. 
Sack Mead. 
Put one gallon of water to four pounds of honey ; boil it 
three quarters of an hour, and scum it well, t or every 
o-allon of the liquor add an ounce of hops • boil it hall an 
hour, and let it stand till next day. Put it into a cask, 
and to every thirteen gallons of liquor add a quart ol 
brandy. Put the bung on lightly till the fermentation is 
over, then stop it very close. If you make a large cask, 
keep it a year before you bottle it. 
Bottled Beer, like Scotch Twopenny. 
To fourteen gallons of water add a pound of hops previously 
steeped in a little water; boil it half an hour; strain it 
and let it run upon the honey, about a pound and three 
quarters to each gallon of liquor, more or less. When 
cool, put it in a barrel and ferment as before. This is an 
excellent summer drink; as is the following : 
Ginger Wine. 
To eight quarts of water put eight ounces of ginger, 
twenty-four pounds of honey, and eight lemons. Work 
and bottle as before. 
In the two last receipts the strength of the wort may 
be increased or diminished by varying the proportion of 
honey. 
Honey Vinegar. 
Put a pound of honey to a quart of water, mix well, and 
then expose in the greatest heat of the sun, without wholly 
closing the bung hole, which must be covered with coarse 
linen to keep out insects. In about six weeks it will be 
changed to vinegar of an excellent quality. A spoonful or 
two of this vinegar mixed with cold water is a very 
