Mead (1)

To every gallon of water put four pounds of honey, boil it an hour. Then put it into a tub with some yeast on a toast; cover it over. If it ferments well after three or four days, draw it off clear, and put it into a cask, with one lemon sliced to every gallon; add a bottle of brandy to every ten gallons. The rind of Seville oranges cut very thin, suspended in the barrel, is a great improvement to the flavor. It is best to wash the cask round with part of the brandy, before the liquor is put in.

Mead (2)

One part of honey is dissolved in three parts of water, and boiled over a moderate fire till it is reduced to two-thirds of the quantity. It is then skimmed, and put into a barrel, which must be quite full; it is allowed to subside for three or four days, and then drawn off for use. To make it from the combs from which honey has been drained, they are to be beaten in warm water, and after the liquor has subsided, it is to be strained. The cottagers in Scotland make an excellent beer by adding a little yeast to the strained liquor, and allowing it to ferment, for a few days, in a cask, and then bottling it.