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THE SCOTTISH MEAD
F
IRST, pour a gallon of boiling water
over four pounds
of
honey. Set it
to boil and lkim it thoroughly. Add
a quarter of a pound of heft hops and again
boil for ten minutes. Then allow it to cool
in a clean wooden tub.
When the
concotl:ionis nearly cool,
add a {mall quantity of yeaft, which lhould
be fpread on a fiice
of
toafted bread. Allow
this to ftand in a warm room until the
fermentation is finifhed. Then place it in
a fmall cafk and bung it tight, leaving a peg
hole open for a few days. After pegging,
allow the mead to ftand for nine months.
Then bottle it
and
ftore
it
fafely within
eafy accefs,
ready
for
ufe.
AN AFTER.NOON