Page:Old-Time Recipes for Home Made Wines Cordials and Liqueurs.djvu/72

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Home Made Wines



SMALL WHITE MEAD

Take three gallons of spring water, make it hot, and dissolve in it three quarts of honey, and one pound of loaf sugar. Let it boil about one-half hour, and skim it as long as any scum rises. Then pour it out into a tub, and squeeze in the juice of four lemons, put in the rinds but of two. Twenty cloves, two races of ginger, one top of sweet briar, and one top of rosemary. Let it stand in a tub till it is but blood-warm; then make a brown toast, and spread it with two or three spoonfuls of ale yeast. Put it into a vessel fit for it, let it stand four or five days, then bottle it out.


TO MAKE STRONG MEAD

Take of spring water what quantity you please, make it more than blood-warm, and dissolve honey in it until it is strong enough to bear an egg, the breadth of a shilling; then boil it gently, near an hour, taking off the scum as it rises. Then put to nine or ten gallons seven or eight large blades of mace, three nutmegs quartered, twenty cloves, three or four sticks of cinnamon, two or three roots of ginger, and one-quarter ounce of Jamaica pepper; put these spices into the kettle to the honey and water, a whole lemon,

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