a kind of malt-liquor, much drank in Germany; and chiefly brought from Brunswick, which is the place of most note for making it. The process of brewing mum, as recorded in the town-house of that city, is as follows: Take sixty-three gallons of water that has been boiled till one third part is consumed, and brew it with seven bushels of wheaten malt, one bushel of oat-meal, and one bushel of ground beans; when it is tunned, the hoghead must not be filled too full at first; as soon as it begins to work, put into it three pounds of the inner rind of fir, one pound of the tops of fir and beech, three handfuls of carduus benedictus, a handful or two of the flower of rofa folis; add burnet, betony,