t, in brewing their Mead or Metheglin._

THE PROCESS.

For every pipe of mead allow one hundred and sixty-eight pounds of
honey. On a small scale, take ten gallons of water, two gallons of
honey, with a handful of raced ginger, and two lemons, cut them in
slices, and put them, with the honey and ginger, into the water, boil
for half an hour, carefully skimming all the time; use a strong
ferment, and attenuate high, not under seventy-eight; in the boiling
add two ounces of hops to the above ten gallons of water and two
gallons of honey. In about three weeks, or one month, after cleansing
and working off, this mead will be fit to bottle. This liquor, when
thus made, is wholesome and pleasant, and little, if any, inferior to
the best white wines. It is particularly grateful in summer, when drank
mixed with water.

_Ginger Wine._

Take sixteen quarts of water, boil it, add one pound of bruised ginger,
infuse it in the water for forty-eight hours, placed in a cask in some
warm situation; after which time strain off this liquor, add to it
eight pounds of lump sugar, seven quarts of brandy, the juice of twelve
lemons, and the rinds of as many Seville oranges; cut them, steep the
fruit, and the rinds of the oranges, for twelve hours in the brandy,
strain your brandy, add it to your other ingredients, bung up your
cask, and in three or four weeks it will be fine; if it should not, a
little dissolved isinglass will soon make it so.

_Currant Wine._

Take five gallons of currant juice, and put it into a ten gallon cask,
with twenty pounds of Havanna, or lump sugar, fill the cask with water,
let it ferment, with the bung out, for some days; as it wastes fill up
with water; when done working, bung down; and in two or three months
after it will be fit for use: two quarts of French brandy added, after
the fermentation ceases, would improve the liquor, and communicate to
it a preserving quality. Wine may be made from strawberries,
raspberries, and cherries in the same way.

_Yest, how prepared, so as to preserve sweet and good in any
climate._

This operation, I apprehend, however simple it may appear, will have
very important consequences, whether we consider it as a medicine (and
in putrid fevers there is, perhaps, no better known) or a ferment. It
will be well worth the attention of the physician, the brewer, the
distiller, the merchant, and the housekeeper, whether resident in the
temperate, or