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.

Mead

(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.