a drink prepared of honey, one of the most pleasant and general drinks the northern parts of Europe afford. It is, according to Bailey, made as follows: Put as much new honey naturally running from the comb, into spring water, as that, when the honey is thoroughly dissolved, an egg will not sink to the bottom, but be just suspended in it. Then boil the liquor for for an hour or more, till such time as the egg swim above the liquor; then take it off the fire, and let it cool. When very cool, next morning, it may be barrelled up; and adding to it half an ounce of ginger, as much of cloves, as much of mace, and a quarter of an ounce of cinnamon, all closely pounded, a spoonful of yeast may be added also at the bung to increase its fermentation. When it has done working, it may be closely stoppered; and after it has stood a month, it may be drawn off into bottles.