FINE MEAD.—Beat to a strong froth the whites of three eggs, and mix them with six gallons of water; sixteen quarts of strained honey; and the yellow rind of two dozen large lemons, pared very thin. Boil all together, during three-quarters of an hour; skimming it well. Then put it into a tub; and when lukewarm, add three table-spoonfuls of the best fresh yeast. Cover it, and leave it to ferment. When it has done working, transfer it to a barrel, with the lemon-peel in the bottom. Let it stand six months. Then bottle it.
TO KEEP CIDER SWEET.—When barreling the cider, put into each barrel or keg a jill (eight large table-spoonfuls) of white mustard-seed. This will retard its becoming hard or sour.
TO MAKE BOTTLED CIDER VERY BRISK.—When you are bottling the cider, put a large raisin into the bottom of each bottle before you pour in the cider. Then cork it tightly.
In bottling spruce or molasses beer put in also a raisin.
TO KEEP ORANGES AND LEMONS.—Take a sufficiency of fine sand, and make it very dry by exposing it to the heat of the sun or the fire, stirring it frequently. Afterwards let it become quite cold, and then put a quantity of it in a close box or barrel. Bury your oranges (which must all be perfectly good) in this sand; placing them so as not to touch each other, and with the stem-end downwards. At the top put a thick layer of sand quite two inches deep. Cover the box closely, and keep it in a cool place.