Name: Mead By Euell Gibbons
Ingredients: 1 ga Water; 4 lb Honey; 6 Cloves; 2 Sticks cinnamon; Juice & peel from one lemon; 1 ts Activated dry yeast

Strictly speaking, it may be said that the true preaching of the Word and its recognition as the standard of doctrine and life, is the one mark of the Church. Without it there is no Church, and it determines the right administration of the sacraments and the faithful exercise of Church discipline. Nevertheless, the right administration of the sacraments is also a real mark of the Church. And though the exercise of discipline may not be peculiar to the Church, that is, is not found in it exclusively, yet it is absolutely essential to the purity of the Church.

Louis Berkhof

CATEGORY	CUISINE	TAG	YIELD
		Alcohol, Beverages, Honey	1	Gallon

INGREDIENTS

1	ga	Water
4	lb	Honey
6		Cloves
2		Sticks cinnamon
		Juice & peel from one lemon
1	ts	Activated dry yeast

INSTRUCTIONS

In a large nonreactive pot, add the next four ingredients to the gallon of
water.  Boil all together for 30 minutes, then strain into a crock that
will hold it with a little room to spare. When cooled, add the yeast,
dissolved in some of the liquid.  Allow to ferment in a cool place - 55
degrees is ideal - until it ceases bubbling and the liquor clears, then
bottle, cap tightly and store in a cool, dark cellar. It should not be used
for at least a month, and longer is better.
Mead unlike many other drinks, does not improve with really long aging, so
it should be consumed within a year of the time it was made. ;+}
***  Stalking the Wild Asparagus  --  by  Euell Gibbons *** * Van Rees
Press, New York   1962  *
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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