---------- Recipe via Meal-Master (tm) v8.02
  Categories: Alcohol, Beverages, Honey
       Yield: 1 gallon
       1 ga Water
       4 lb Honey
       6    Cloves
       2    Sticks cinnamon
            Juice & peel from one lemon
       1 ts Activated dry yeast
   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
   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  *