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MEAD, TO PREPARE (another way)

The following is one of the most approved methods of brewing mead. Let the whites of six eggs be well incorporated with twelve gallons of water, to which add twenty pounds of honey. Boil these ingredients for an hour, then put into the liquor a little ginger, clove, cinnamon, and mace, together with a small sprig of rosemary. As soon as the liquor is cool, add a spoonful of yeast, and pour the mead into a vessel, which should be filled up while it works. When the fermentation ceases, close the cask, and deposit it for six or eight months in a vault or cellar of an equal temperature, and in which the liquor will not be liable to be affected by the changes of the weather. At the end of that time it may be bottled, and will then be 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 aromatic substances. It ought to be preserved in a similar manner, and bottled at the expiration of the same time.