1912 The Squire's Recipe

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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

is 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