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Mead
closed
up
in
a few
days.
Let
it
remain
a
year
in
the
cask
before
bottling
off.
2.
—
Water,
10
gal.;
strained
honey,
2
gal.;
burned
white
ginger,
3
oz.
troy;
lemons,
sliced,
2.
Mix
all
together
and
boil
for
half
an
hour,
carefully
skimming
all
the
time.
Five
minutes
after
the
boiling
commences
add
2
oz.
troy
of
hops;
when
partially
cold
put
it
into
a
cask
to
work
off.
In about
3
weeks
it
will
be
fit
to
bottle.
3.
—
Cherry
juice,
1
pt.;
rose
syrup,
4
oz.;
cinnamon
water
syrup,
8
oz.;
mead
extract,
4
oz.;
fruit
acid,
J^
oz.
Mix
thoroughly
with
6
pt.
of
simple
syrup.
4.
—
Mead
extract,
8
oz.;
Angostura
bitters,
12
oz.;
honey,
J^
gal.;
rock
candy
syrup,
1%
gal.;
tartaric
(or
citric)
acid,
1
oz.;
water,
4
oz.
5.
—
Tonka
beans,
2
dr.;
mace,
2
dr.;
cloves,
1
oz.;
cinnamon,
1
oz.;
ginger,
1
oz.;
nutmeg,
1
oz.;
pimento,
J^
oz.;
sassafras
bark,
3
oz.;
lemon
gratings,
1
oz.;
orange
gratings,
1 oz.
Bruise the
drugs
in
a
mortar
or
grind
them
very
coarse
and
tie
them
loosely
in
a
cheesecloth
or
muslin
bag.
Suspend
them
in
2
gal.
of
simple
syrup
and
heat
to
80°
C.
for
a
few
hours,
the
longer
the
better,
providing the
temperature
is
not
too
high.
The
sassafras
and
pimento
should
be
boiled
in
2J^
pt.
of
water
until
it
has
boiled
down
to
about
1}4
pt-
Filter
and
add
2
pt.
of
honey
and
then
mix
with
the
other
syrup.
Add
syrup
enough
to
make
2J^
gal.
and
filter
through
a
felt
filter
bag.
6.
Coloring
Mead.
—
Mead
syrups
may
all
be
colored
with
caramel;
when
served
they
should
look
like
a dark
root
beer.
7.
Extract.
—
Sarsaparilla,
2
lb.;
lignum
vitae
wood,
1
lb.;
licorice
root,
1
lb.;
ginger
root,
12
oz.;
cinnamon
bark,
12
oz.;
coriander
seed,
6
oz.;
aniseed,
2
oz.;
mace,
4
oz.
Contuse
or
cut
very
finely
and
put
up
in
2
or
4
oz.
packages.
8.—
Serving
Mead.
—
Into
a
12-oz.
glass
draw
1J^
to
2
oz.
and
fill
within
about
an
inch
of
the
top
with
carbonated
water.
Mix
by
pouring
and
then
foam
by
the
use
of
a
fine
stream
as
in
serving
root
beer.
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