[ 42 ] 
fine, and then may be mixed with the reft. When 
the Liquor is almoft cold, it may be tunned up, clofe | 
ftopped, and let to ftand till it be fine, and fit for 
Ufe: All poffible Care fhould be taken in breaking 
the Combs, to feparate the young Brood and the — 
Bee-bred from the Honey, for it is apt to give the 
Mead a bad Tafte : When the Mead is well made 
and old enough for Ufe, which will be in a Year 
generally, tho’ fometimes more or lefs, according 
to the Strength of the Liquor, the Circumftances of 
Weather,and Manner and Place of keeping, it proves 
a very delicious Wine, and will fupply the Defe& 
of Canary and other foreign Wines. 
Some People chufe in making this Wine, to mix 
Brandy, Spices, and other Subftances therewith in 
the brewing, which depend upon the Fancy of the 
Owners, and may fometimes be ufeful, but I believe 
oftner do Harm than Good ; but the pureft Mead 
is obtained in the manner here direéted. | 
‘The Gentleman I have fo often mentioned, hath. 
obliged the Society with his Manner of making 
his Mead. He makes two forts, the fmaller he 
drinks at Meals, the ftronger at other Times, and 
can with Pleafure drink a Bottle of it. ‘The firft is 
thus directed. | 
In the beginning of Summer, as foon as you can 
get Balm, to every fix Quarts of Water put one 
Quart of Honey, boyl it gently, taking off only the 
~ firft Scum that rifes as it begins to-boy! ; and when 
it is boyled enough, which you will eafily know by 
taking fome of it up in a wooden Bowl-difh, you » 
will fee it cruddle and appear broken in Clouds; if 
itis not, boy] it till you fee it fo, which will be in 
about an Hour’s boyling, then put two good Bun-= 
dles, one of Sweet-briar, the other of Balm, into a 
large Tub, and lade out the Liquor fcalding hot 
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