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 turned, 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 rosa folis: add burnet, betony, marjoram, avena, pennyroyal, and wild thyme, of each an handful and an half; of elder-flowers, two handfuls or more; seeds of cardamum 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 stopped, put into the hoghead ten new-laid eggs unbroken; stop it up close, and use it at two years end. The English brewers, instead of the inner rind of fir, use cardamum, ginger, and saffron; and also add chicampane, madder, and red sanders.