To every gallon of water put five pounds of strained honey, (the
water must be hot when you add the honey,) and boil it three
quarters of an hour, skimming it well. Then put in some hops tied
in a thin bag, (allowing an ounce or a handful to each gallon,)
and let it boil half an hour longer. Strain it into a tub, and let
it stand four days. Then put it into a cask, (or into a demijohn
if the quantity is small,) adding for each gallon of mead a jill
of brandy and a sliced lemon. If a large cask, do not bottle it
till it has stood a year.