blended, add the ginger and bring slowly to a boil. Continue boiling until reduced by one third. Cool and when thoroughly cold, put in a jar and add the yeast. Let stand for 3 days and then siphon off and bottle. To each bottle add lemon rind (discard the bitter white pith), cinnamon stick, and raisins. Cork tightly. Put the bottles into a wine cellar or dark, dry, cool place for at least 2 weeks before drinking. From Manna Foods Of The Frontier By Gertrude Harris Copyright 1972 -Title: Mead 4 Pounds ds Raisins 1 Each ch Clove ve

1 Medium um Lemon

1 Quart rt Honey y

2 1/2 Gallons ns Soft Rainwater 1/2 Cup up Rose ose Water Put the raisins through the finest blade of the grinder or food chopper. Cruch the spices in a mortar and finely chop the lemon (and peel)(Do Not let the juices run off).

Combine all these ingredients in a large stoneware crock. Mix the honey and water until amalgamated and add to the spice mixture. Set aside in a warmish place for 5 days, stirring daily. Siphon off the clear liquid (or let drip through a double cloth bag) and add the rose water. Bottle and cork tightly. Variation:Mead may also be made without raisins or lemon and with only the barest of spices. It is actually an elaboration of the more basicd Methaglin. From Manna, Foods Of The Frontier by Gertrude Harris Copyright 1972 -Title: Hydromel Note: This was in great demand everywhere for sickness (so they said) or celebration. It is easy to make and uses wild or domestic honey.

12 Gallons ns Soft Rainwater 30 Pounds Expressed Honey (Without Wax)

2 Ounces es Hops

1 Pint nt Wine ne Yeast Or 3 Each ch Yeast st Cakes Mix the water and honey in a great kettle and add the hops. Bring sloly to a boil and continue boiling, skimming steadily, for 1 1/2 hours or until froth no longer appears on the surface. Remove from the heat and let cool slowly, then draw off into a clean barrel. Add the yeast and ste the barrel in a fairly warm place to ferment for 8 to 14 days or until it stops working.

(The length of time depends on the weather; the warmer it is, the shorter the fermentation time.) Keep the top and bunghole lightly covered to keep out the dust nd insects. The foam that escapes from the bung should be carefully skimmed off each day and a little more honey and water added every 2 to 3 days to keep up the level. When fermentation stops, one has a choice of 2 methods to follow: 1. The bung may be driven in and the barrel left to stand for 4

into a clean

preferred flavorings were added during the second fermentation. From Manna, Foods Of The Frontier By Gertrude Harris Copyright 1972