Ingredients
- five pounds of strained honey
- three quarters of an hour
Directions
Take sweet cider immediately from the press. Strain it through a flannel bag into a tub, and stir into it as much honey as will make it strong enough to bear up an egg. Then boil and skim it, and when the scum ceases to rise, strain it again. When cool, put it into a cask, and set it in a cool cellar till spring. Then bottle it off; and when ripe, it will be found a very pleasant beverage. The cider must be of the very best quality, made entirely from good sound apples.
To every gallon of water put five pounds of strained honey, (the water must be hot when you add the honey,) and boil it three quarters of an hour, skimming it well. Then put in some hops tied in a thin bag, (allowing an ounce or a handful to each gallon,) and let it boil half an hour longer. Strain it into a tub, and let it stand four days. Then put it into a cask, (or into a demijohn if the quantity is small,) adding for each gallon of mead a jill of brandy and a sliced lemon. If a large cask, do not bottle it till it has stood a year.