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 63 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 tinned, 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 beach, three handfuls of cardus benedictus, a handful or two of the flower of rofa folis: add bur-net, betony, marjoram, avens, pennyroyal, and wild thyme, of each an handful and an half; of elder-flowers, two handfuls or more; seeds of cardamom bruised, 30 ounces; barberries bruised, one ounce: when the liquor has worked a while, put the herbs and seeds into the vessel; and, after they are added, let it work over as little as possible; then fill it up: lastly, when it is stoppered, put into the hoghead ten new-laid eggs unbroken; stop it up close, and use it at two years end. The brewers of this country, instead of the inner rind of fir, use cardamom, ginger, and saffraan; and also add elicampane, madder, and red sanders. Mum, on being imported, pays for every barrel £1.5s.