This section is from the book "Monograph on Flavoring Extracts With Essences, Syrups, and Colorings", by Joseph Harrop . Also available from Amazon: Monograph On Flavoring Extracts With Essences, Syrups And Colorings.
Ginger (Jamaica, bruised) ................ | 4 ounces. |
White of Eggs (well beaten) . . ...... | 2 in number. |
Sugar (granulated)............ | 6 pounds. |
Water........................ | 16 gallons. |
Mix well and boil for fifteen (15) minutes, strain carefully, cool, and add juice of four (4) Lemons, also the rinds for flavoring; yeast eight (8) fluidounces; ferment twenty-four (24) hours in an open vessel in a warm place; put in cask closely bunged, stand two (2) weeks and bottle. A little bushing is said to improve this wine.
(Latin, Hydromel)
Mead is made by fermenting a mixture of Honey and Water, in the usual manner. A little flavor or spice may be added, if desired. Mead is a relic of temperance drinks, handed down to us from the far distant past; common in Rome and, perhaps, obtained by them from Greeks or Egyptians.
 
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