1903 The still-room by C. Roundell

The StilLRoom

been the fermented wine obtained from the liquor formed by boiling honeycombs with water, whereas metheglin was prepared from honey and water, with or without the addition of hops or spices. To make Spiced Metheglin, — Boil for an hour a mixture of one gallon of water and three pounds of

A WJNE FILTER-BAG.

honey, taking off the scum as it forms. Allow the mixture to stand for twenty-hour hours, add yeast on toast, and proceed as directed in the section on the general principles of wine-making. When the active fermentation is subsiding, a few weeks before racking the mead, hang into the liquid within the barrel an open woven bag of mixed spices, an ounce each of crushed ginger, cloves, allspice, and coriander seeds.