1872 Cooling Cups and Dainty Drinks (Mixellany)

112 Mead. minutes; skim it well, and when cool tun it, but do not quite fill; it will be fit for use in six weeks, and it will not get sweeter by keeping longer. Metheglin is a very ancient and popular drink in the north of Europe. The term is derived from the Welsh (Meddyglin). It is often confounded with mead, which is made from honeycombs. " Our drowsy metheglin Was ordained only to inveigle in To make Metheglin. —To some new honey (that which runs from the comb is best) add spring water; put in an egg ; boil this liquor till the egg swims above the liquor ; strain, clear, pour in cask; to every 15 gallons add 2 oz. of bruised ginger, 1 oz. cloves and mace, ljoz. cinnamon, all bruised together and tied up in a muslin bag; accelerate the fermentation with yeast; when worked suffi- ciently, bung up ; in six weeks draw off into bottle. To make Mead. —Boil the combs from which the honey has been drained with sufficient water to make a tolerably sweet liquor; ferment this with yeast; proceed as per previous formula. Sack Mead is made by adding a handful of hops and sufficient brandy to the comb liquor. The nonce that knows not to drink yet, But is fuddled before he can think it."