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which
has
not
been
fermented,
and
the
Vinous
is
that
which
has
obtained
a
spirit
by
fer-
mentation.
VINOUS
METHEGLJN.
Take
as
much
new
honey
separated
from
the
comb
which,
when
well
mixed
with
water,
will
be
of
such
a
consistency
as
to
bear
an
egg
boil
this
liquor
for
one
hour;
let
it
stand
covered
up
till
the
next
morning,
and,
if
it
is
then
quite
cold,
put
it
into
a
cask.
To
every
fifteen
gallons
add
pulverized
ginger,
mace,
cinnamon,
and
cloves,
of
each
an
ounce.
To
promote
fermentation,
put
into
the
bunghole
two
table-spoonsful
of
yeast.
When
it
has
done
working
stop
it
up,
and
in
a
month
or
six
weeks
it
will
be
in
a
fit
state
to
be
drawn
off
into
bottles.
Or
put
twenty-eight
pounds
of
honey
into
a
nine
gallon
cask with
as
much
boiling
water
as
will
fill
it,
and
fermenting
it
with
yeast.
Or
boil
the
honey
with
the
water,
to
which
a
little
hops
or
ginger
may
be
added,
ferment
and
bottle
for
use.