1922 Old Time Recipes Liquors Shrubs(4th edition) by Helen S Wright

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with a sprig of sweet briar, and a sprig of rosemary. Tie the briar and rosemary to- gether, and when they have boiled a little while, take them out and throw them away; but let your liquor stand on the spice in a clear earthen pot till the next day. Then strain it into a vessel that is fit for it, put the spice in a bag, hang it in the vessel, stop it, and at three months draw it into bottles. Be sure that it is fine when it is bottled. After it is bottled six weeks it is fit to drink. MEAD, METHEGLIN, OR HONEY WINE Boil honey in water for an hour ; the pro- portion is from three to four pounds to each gallon. Half an ounce of hops will both refine and preserve it, but is not commonly added. Skim carefully, draining the skim- mings through a hair sieve, and return what runs through. When of a proper coolness, stir in yeast; one teacupful of solid yeast will serve for nine gallons. Tun it, and let it work over, filling it up till the fermentation subsides. Paste over brown paper and watch Rich mead will keep seven years, and Some people like to add the thinly shaved rind of a lemon to each gallon while 75 it. afford a brisk, nourishing, and pleasant drink.

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