This will keep good
several Years.
Besides this way of making Mead, there is another which I have approved to
be very good, which, in all particulars, except the Water, is the same with
this; and instead of the Water, put the like Quantity of small Ale-Wort,
brew'd with pale Malt: but this will require less Honey than the former,
and will require more time in the Vessel before it is fine and fit to
bottle; but it will last many Years good, and will drink like _Cyprus_ Wine
when it is a Year old. In this Liquor, take particular care that your
Cloves are fresh and sound, for else you must add a Quantity in proportion.
_N.B._ We may make these Meads in the Spring of the Year, as well as at
this Season; only the advantage of making it now, is, that you have an
opportunity of washing the Honey-Combs after the Honey is run off, and
thereby will save Expence in Honey.
The Potatoe now begins to be gather'd, and is a very useful Root, being
either boil'd or roasted in hot Embers; and after it is boiled, to be
broiled, or after boiling it tender, and beaten in a Mortar, it is used to
thicken Sauces, and for making of rich Puddings, as I am inform'd by a
skilful Person in this way.
The Roots of red Beets now begin to come in season, and are very good
boiled, and sliced, to be put in a Pickle of Vinegar only: thus you may
keep them to garnish Sallads of small Herbs, and in some Intervals put
Horse-Radish scraped.
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