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?i^omt
iWaJye
Wiimu
with
a
sprig
of
sweet
briar,
and
a
sprig
of
rosemary.
Tie
the
briar
and
rosemary
to-
gether,
and
when
they
have
boiled
a
little
while,
take
them
out
and
throw
them
away;
but
let
your
liquor
stand
on
the
spice
in
a
clear
earthen
pot
till
the
next
day.
Then
strain
it
into
a
vessel
that
is
fit
for
it,
put
the
spice
in
a
bag,
hang
it
in
the
vessel,
stop
it,
and
at three
months
draw
it
into
bottles.
Be
sure
that
it
is
fine
when
it
is
bottled.
After
it
is
bottled
six
weeks
it
is
fit
to
drink.
MEAD,
METHEGLIN,
OR
HONEY
WINE
Boil
honey
in
water
for
an
hour
;
the
pro-
portion
is
from
three
to
four
pounds
to
each
gallon.
Half
an
ounce
of
hops
will
both
refine
and
preserve
it,
but
is
not
commonly
added.
Skim
carefully,
draining
the
skim-
mings
through
a
hair
sieve,
and
return
what
runs
through.
When
of
a
proper
coolness,
stir
in
yeast;
one
teacupful
of
solid
yeast
will
serve
for
nine
gallons.
Tun
it,
and
let
it
work
over,
filling
it
up
till
the
fermentation
subsides.
Paste
over
brown
paper
and
watch
it.
Rich
mead
will
keep
seven
years,
and
afford
a
brisk,
nourishing,
and
pleasant
drink.
Some
people
like
to
add
the
thinly
shaved
rind
of
a
lemon
to
each
gallon
while
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