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112
Mead.
minutes
;
skim
it
well,
and
when
cool
tun
it,
but
do
not
quite
fill
;
it
will
be
fit
for
use
in
six
weeks,
and
it
will
not
get
sweeter
by
keeping
longer.
Metheglin
is
a
very
ancient
and
popular
drink
in
the
north
of
Europe.
The
term
is
derived
from
the
Welsh
(Meddyglin).
It
is
often
confounded
with
mead,
which
is
made
from
honeycombs.
“
Our
drowsy
metheglin
Was
ordained
only
to
inveigle
in
The
nonce
that
knows
not
to
drink
yet,
Bat
is
fuddled
before
he can
t
hink
it.”
To
make
Metheglin
.
—
To
some
new
honey
(that
which
runs
from
the
comb
is
best)
add
spring
water;
put
in
an
egg
;
boil this
liquor
till
the
egg
swims
above
the
liquor
;
strain,
clear,
pour
in
cask
to
every
15
gallons
add
2
oz.
of
bruised
ginger,
1 oz.
cloves
and
mace,
1^-oz.
cinnamon,
all
bruised
together
and
tied
up
in
a muslin
bag
;
accelerate
the
fermentation
with
yeast
;
when
worked
suffi-
ciently,
bung
up
;
in
six
weeks
draw
off
into
bottle.
To
make
Mead
.
—
Boil
the
combs
from
which
the
honey
has
been
drained
with
sufficient
water
to
make
a
tolerably
sweet
liquor
;
ferment
this
with
yeast
;
proceed
as
per
previous
formula.
Sack
Mead
is
made
by
adding
a
handful
of
hops
and
sufficient
brandy
to
the
comb
liquor.