Fermented mead is made in the proportion of 1 pound of honey to 3
pints of water; or by boiling over a moderate fire, to two-thirds of
the quantity, three parts water and one part honey. The liquor is
then skimmed and casked, care being taken to keep the cask full while
fermenting. During the fermenting process, the cask is left unstopped
and exposed to the sun, or in a warm room, until the working cease.
The cask is then bunged, and a few months in the cellar renders
it fit for use. Mead is rendered more vinous and pleasant by the
addition of cut raisins, or other fruits, boiled after the rate of
half a pound of raisins to six pounds of honey, with a toasted crust
of bread, an ounce of salt of tartar in a glass of brandy, being
added to the liquor when casked; to which some add five or six drops
of the essence of cinnamon; others, pieces of lemon peel with various
syrups.