Various methods are practised in the brewing of mead ; which, however, do not essentially differ from each other: the following is one of the most approved :—Let the whites of six eggs be well incorporated with twelve gallons of water, to which twenty pounds of honey are to be added. The ingredients should boil for the space of one hour ; when a little ginger, cloves, cinnamon, and place, together with a small sprig of rosemary, are to be put into the liquor. As soon as it is cool, a spoonful of yeast ought to be added, and the mead poured into a vessel which should be filled up, while it works. When the fermentation ceases, the cask ought to be closed, and deposited for the space of six or eight months in a vault, or cellar, of an equal temperature, and in which the liquor is not liable to be affected by the changes of the weather. At the; end of that period, it may be bottled, and is then fit for use
A more simple, and, to some palates, more agreeable method is, to mix the honey in the proportion of one pound to a quart of water, which is to be boiled, scummed, and fermented in the usual manner, without the addition of any aroma-tic substances. It ought to be preserved in a similar manner, and bottled at the expiration of the same period of time.
Mead was formerly the favourite liquor of the ancient Britons, and Anglo-Saxons. It still retains its place at country feasts in the western parts of this island' where • considerable quantities are brewed annually. Being an wholesome and pleasant beverage, it is far preferable to brandy, gin, or other pernicious spirits; though it does not always 3gree with the bilious, asthmatic, or those whose breast and lungs are in the least affected. But, if it be kept for a number of years in proper vessels, and dry cellars, it acquires a flavour and strength equal to the best Madeira or even Tokay wines in this state, mead is a true medicine to the aged and infirm, when used with moderation.