| 1 |
To every gallon of water allow 4 lbs of honey and for a hogshead allow 1/2 lb hops, 3/4 lb bruised ginger and 1/2 lb allspice. |
| 2 |
The honey and water should first be boiled for one hour, and skimmed, then the spices added, and boiled for about 10 minutes. As it will probably be inconvenient to boil enough to fill a hogshead, put part into the cask, and fill up every day until the cask is full. |
| 3 |
Having boiled the liquor, strain it, add the yeast on toast, and let it remain two days; then skim it off, and put the liquor in the barrel; when the cask is full, and the mead has finished fermenting bung it down closely. Bottle in a year. |
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