64

62 CHAPMAN'S HANDY-BOOK.

with some of the same liquid. When it has done working,
bung it up tight, and leave it in the cask several months
before bottling it off. When it has been bottled some time
it will effervesce like the best English gooseberry wine,
and will keep, I doubt not, for years.
N.B.- One quart is equal to 3 1/2lbs. of strained honey.

Sack Mead.
Put one gallon of water to four pounds of honey; boil it
three quarters of an hour, and scum it well. For every
gallon of the liquor add an ounce of hops; boil it half an
hour, and let it stand till next day. Put it into a cask,
and to every thirteen gallons of liquor add a quart of
brandy. Put the bung on lightly till the fermentation is
over, then stop it very close. If you make a large cask
keep it a year before you bottle it.

Bottled Beer, like Scotch Twopenny.
To fourteen gallons of water add a pound of hops previously
steeped in a little water; boil it half an hour; strain it
and let it run upon the honey, about a pound and three
quarters to each gallon of liquor, more or less. When
cool, put it in a barrel and ferment as before. This is an
excellent summer drink; as is the following:-

Ginger Wine.
To eight quarts of water put eight ounces of ginger,
twenty-four pounds of honey, and eight lemons. Work
and bottle as before.
In the two last receipts the strength of the wort may
be increased or diminished by varying the proportion of
honey.

Honey Vinegar.
Put a pound of honey to a quart of water, mix well, and
then expose in the greatest heat of the sun, without wholly
closing the bung hole, which must be covered with coarse
linen to keep out insects. In about six weeks it will be
changed to vinegar of an excellent quality. A spoonful or
two of this vinegar mixed with cold water is a very