Mead

• 1oz dried hops
• 2lb honey
• 2 gallons

Put the hops and honey into the water and boil slowly for one hour. Cool, and when lukewarm add the yeast spread on a piece of toast. Cover and leave for four days. Strain through muslin, and bottle. Allow to ferment. Only cork loosely until fermentation has ceased, then cork tightly. Keep for one year before using.