Stir twenty pounds of honey and the whites of four eggs into twelve gallons of water. Add a spoonful each of cloves, mace, cinnamon, and ginger, and two sprigs of rosemary, and let the whole simmer for an hour. When cool piace in a suitable vessel and add a spoonful of yeast. The process of fermentation should not be interfered with, but allowed to continue until it ceases of itself. The mead must be kept in a cool place, and should not be bottled until six months after it is made.