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JVine^making
To
make
Methegltn
with
Hops.
—
Boil
half
an
ounce
of
hops
in
water,
and
allow
it
cool.
Pour
three
quarts
of
warm
water
on
three
pounds
of
honey,
stir,
and
allow
the
mixture
to
stand
for
twelve
hours.
Then
add
the
hops
and
the
water
in
whiv.h
they
were
boiled,
together
with
a
piece
of
toast^
spread
on
both
sides
with
yeast.
Allow
the
mixture
to
ferment,
and
proceed
as
directed
in
the
section
on
the
general
principles
of
wine-making.
Add
no
ingredients
beyond
rhose
named
above.
Hydromel
is
but
another
name
for
metheglin,
the
word
implying
a
product
of
the
fermentation
of
a
mixture
of
honey
and
water.
To
make
American
Mead.
—
Take
a
barrel
of
cider,
fresh
from
the
apple-press,
and
place
therein
twenty
or
thirty
pounds
of
drained
honeycombs.
The
next
day
add
sufficient
honey
to
raise
the
specific
gravity
to
such
a point
that
an egg
will
float
in
the
mixture.
It
is
then
to
be
treated
in
the
manner
suggested
in
the
paragraph
on
the
general
principles
of
wine-making,
the
only
further
addition
being
half a
gallon
of
rectified
spirits.
To
make
Ginger
Beer.
—
Take
five
gallons
of
boil-
ing
water
and
pour
it
on
five
pounds
of
lump
sugar,
five
lemons
sliced
and
without
their
pips,
five
ounces
of
bruised
ginger,
and
five
ounces
of
cream
of
tartar.
Strain
off
when
the
liquid
is
cool
enough,
and
add
five
table-spoonfuls
of
brewer's
yeast.
Let
the
ginger
beer
stand
all
night,
and
then
strain
again
as
care-
fully
as
possible.
Add
the
white
of
one
egg
before
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