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?©ome
M^^t
WLinm
it
five
quarts
of
strong
beer
in
the
height
of
working;
cover
up
and
let
it
work
forty-
eight
hours
;
then
skim
and
tun.
If
none
remains
for
filling
up,
use
new
beer
for
that
purpose.
This
method
may
be
adopted
with
all
boiled
wines,
and
will
be
found
to
improve
their
strength
and
promote
their
keeping.
In
a
fortnight
or
three
weeks,
when
the
head
begins
to
sink,
add
two and
one-half
pounds
raisins
(free
from
stalks),
one
ounce
of
sugar
candy,
one
ounce
of
bitter
almonds,
one-half
cup
of
the
best
brandy
;
brown
pa-
per,
as
in
former
articles.
It
may
be
bot-
tled
in
one
year;
but
if
left
three
years
in
the
wood,
and
then
bottled,
it
will
be
found
equal
in
strength
and
flavor
to
foreign
wine.
MEAD
The
following
is
a
good
recipe
for
mead:
On
five
pounds
of
honey
pour
five
quarts
of
boiling
water;
boil,
and
remove
the
scum
as
it
rises
;
add
one-quarter
ounce
of best
hops,
and
boil
for
ten
minutes.
Then
pour
the
liquor
into
a tub
to
cool
;
when
all
but
cold,
add
a
little
yeast
spread
upon
a
slice
of
toasted
bread.
Let
it
stand
in
a
warm
room.
When
fermentation
is
finished,
bung
it
down,
leaving
a
peg-hole
which
can
afterwards
be
closed,
and
in
less
than
a year
it
will
be
fit
to
bottle.
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