[ 44 | 
To make an Excellent Mead, an[wering to 
Sack, Sherry, o7 Mountain White- 
Wine, 
T the beginning of Winter, put 60 Quarts 
of the beft Honey, and 180 Quarts ot 
Water into a Brewing-Copper; under 
which having kindled a Fire, ttir the Wa- 
ter and Honey together, and fo leave them till the 
Liquor is ready to boyl ; at which time take off the 
thick Scum from the Top, and continue fcimming 
it as faft as the Scum rifeth, for the fpace of an 
Hour from the Time of boyling ; then, having an 
Ounce of fliced Ginger, and half an Ounce of Mace, 
tied up loofe in a Cloth, throw the fame into the 
Oph et, and keep all boyling and fcimming till 
fuch time as you judge that one third Parc of the 
Liquor is wafted, and you perceive no Scum to rife, 
which will happen in an Hour and an half, or two 
Hours, after the Liquor begins to boyl, according 
as you keep ‘the Fire fiercer or flacker ; but the lefs 
hot the Fire is, the better 5 provided it keeps the 
Liquor boyling ; then rake out the Fire, and lade 
out the Liquor into Tubs, and as foon as the 
fame is cold, tun it up into a clean Barrel, and co- 
ver the Bung-hole with a piece of Paper for about 
24 Hours, and then ftop it up, very clofe, witha 
good Bung wrapt in Cloth or brown Paper, and 
cover it with Clay that is free from Stones, and well 
temper’d after being wet with Beef-brine, or Salt 
and Water, to keep it clofe and free from cracking, 
Put fome of this Clay about the Vent-hole alfo, at 
the fame time you ftop up the Cask. pi 
) O Be 
