4 pounds of honey - 6 cups.

2 gallons nearly of warm water - 30 cups.

1/2 cupful of yeast - compressed, dissolved will do.

Mix the honey, warm water and yeast together and fill up a two- gallon jug or keg with it. Set it in a warm corner to ferment, and as the yeast rises and runs over the mouth of the jug keep it filled up with the quart that was left over. When the fermentation stops cork it tight and keep cool.

It becomes better with keeping for several months, and ought to be in bottles.

It is recommended to improve the flavor to put in two lemons sliced, and half pint of brandy, both to be put in the keg or jug after the fermentation has ceased.