MEAD.
This treatise would not be complete without a receipt for Mead, the following is the best that I have seen, and is most excellent:—Pour five gallons of boiling water upon 20 lbs. of honey; boil, and remove the scum as it rises; when it ceases to rise, add 1 oz. of hops, and boil for ten minutes afterwards; put the liquor into a tub to cool. When reduced to 75° of Fahrenheit, add a slice of bread toasted and smeared over with a little yeast, let it stand in a warm room and be stirred occasionally; and when it carries a head tun it, filling the cask up from time to time. When the fermentation has nearly finished bung it down, leaving a peg-hole, which may soon be closed; bottle in about a year.