Mum, a kind of malt-liquor which is in great request on the Continent, whence considerable quantities are imported. It is prepared in the following complicated manner : Seven bushels of wheaten malt, one bushel of oatmeal, and a similar portion of ground beans, are brewed in sixty-three gallons of water, which has been previously boiled. The liquor is next poured into a hogshead; and, as soon as it begins to ferment, three pounds of the inner rind of fir, one pound of the tops of fir and beech, three handfuls of the blessed thistle, and one or two handfuls of the flowers of round-leaved sundew (Drosera rotundifolia, L.) , are thrown into the vessel. To these are added a handful of burnet, and a similar quantity of betony, marjoram, avens, penny-royal, and wild thyme; two handfuls of elder-flowers, thirty ounces of bruised cardamom-seeds, and one ounce of bruised berberries. The whole mash is now suffered to work gently for a little time, when the hogshead is filled up, and ten new-laid eggs are thrown in, unbroken; after which the vessel is closed, and, at the end of two years, the liquor is fit for use.
Such is the method said to be practised at Brunswick, where the best mum in Germany is brewed. The only variation made by English brewers, is the substitution of cardamom, ginger, and sassafras, for the inner rind of the fir-tree; and the addition of elecampane, madder, and red Sanders.
To those whose palate requires the stimulus of viscid and spicy preparations, mum is doubtless a grateful beverage; and a pint of it, taken at night, may serve as a sudorific in recent catarrhs and rheumatic attacks. - The Germans drink it frequently, in consumptive habits ; as an opinion prevails among them,.that such liquor contributes to obesity, and increases the muscular energy.