[ 46 ] 
lution of Snow, taken up perfectly clean, and put in- 
to a Brewing-Copper, and other Vefiels, for melt- 
ing by agencle Fire. Spring-Water 1s good ; and — 
River-Water, tho’ muddy, may be ufed without pre- 
judicing the Liquor ; which will fall fine, and be fit 
for drinking with River-Water fooner than either — 
of the former. 
_ To know exactly when one third of the Liquor 
is boyled away there is this eafy Method, without 
nicely regarding Time. Having caft up the Num- 
ber of Quarts, Gallons, or Lading-Pails your whole 
Quantity of Water and Honey will fill, and divided 
the fame into three Parts; put two of thofe Parts 
into the Boyler, and then mark how high they rife 
in it, by putting down a Stick through the Liquor 
to the Bottom of the Boyler, and notching the fame 
juft above the Surface of the Liquor, or the wet 
part of the Stick; afterwards put up the remaining 
third Part, and let all boyl, till, on putting the fame 
Stick feveral times into the fame Place of the Cop- 
per as you did at firft, you find the Liquor is wafted 
away and funk down tothe Notch made on the 
Stick. | 
A Veffel made of a Brandy, Canary, or any White- 
Wine Cask, is the beft for Mead: It muft have at 
leaft four Iron Hoops befides the common {mart 
Hoops ; for fearce any Liquor is fo fearching, and 
needs fo tight a Cask as Mead.. An Awsz or Rheni/b- 
Cask, holds the fame Quantity as a common Ale- 
Barrel 5 and is much ftronger and better hoop’d. 
They are to be had at moft Vintners. ‘Thus far con- 
cerning Mead. 
The Wax when it is feparated from the Honey, 
is broke into fmall bits, and boiled in a Kettle of 
Water, it rifes to the Top, and 1s to be carefully 
taken off, feparating it from the Drofs and Dirt, et 
O 
