[ 45 ] 
OBSERVATIONS. 
ae Mead without any forced Fermentation by 
Barm or otherwife, or any artificial fining, will 
of it felf become clear as Sack, and at the Age of 
two Years, be equal to it in Strength and Richnefs; 
and being then bottled, and kept in a cool Place, 
will ftill grow better by Age, lofing the lufcious 
Tafte of the Honey, and growing more like to Sher- 
ry or rich Mountain-Wine. i 
The Quantity of Honey and Water fpecified in 
‘the Receipt, is put to anfwer jufta Barrel of Mead. 
They who are minded to have other Quantities, 
more or lefs, according to their Veflels, may obtain 
their End, by giving the fame Proportion of Three 
Quarts of Water to One of Honey, and allowing 
a third Part of the Whole for Wafte in boyling. 
If any be minded to have Mead lefs rich, and 
fooner fit for drinking, the fame Method is to be 
-obferv’d exactly, only allowing a greater Proportion 
of Water to Honey than Three to One 3 as Three 
and ove Fourth (which 1s the Quantity I have allow- . 
ed in making Mead for Twenty Years paft) or Three 
and one Half, or Tree and three Fourths, or Four 
Quarts of Water to One of Honey; more than 
which it will not be proper to put, if the Defign 
be to have good keeping Mead, that will anfwer 
the Intention of Wine. 
Virgin-Honey is the beft for this Mead ; It is ve- 
ry clear, and of a pale Yellow while new and fluent ; 
and whiteand ftiff after keeping till the fecond Year; 
but any Honey that is pure, and free from any difa- 
grecable Tack will fuffice. 
- "The beft Water, ifit can be had, isfroma Diflo- 
lution 
