It is for these Reasons that I advise the boiling two Parcels of fresh Hops in each Copper of Ale-wort, and if there were three for keeping Beer, it would be so much the better for the taste, health of Body and longer Preservation of the Beer in a sound smooth Condition.
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.
Take a Gallon of Honey; put to it four Gallons of water; stir them well together, and boil them in a Kettle, till a Gallon be wasted with boiling and scumming. Then put it into a vessel to cool. When it is almost as cold as Ale-wort, then clear it out into another vessel: Then put Barm upon it, as you do to your Ale, and so let it work.