Methelin or Honey Wine (TAC)

   This is a very ancient and popular drink in the north of Europe.  To some new honey, strained, add spring water; put a whole egg into it; boil this liquor till the egg swims above the liquor; strain, pour it in a cask.  To every fifteen gallons add two ounces of white Jamaica Ginger, bruised, one ounce of cloves and mace, one and a half ounces of cinnamon, all bruised together, and tied up in a muslin bag; accelerate the fermentation with yeast; when worked sufficiently, bung up in six weeks draw off into bottles.
   Another Mead.-- Boil the combs, from which the honey has been drained, with sufficient water to make a tolerably sweet liquor; ferment this with yeast, and proceed as per previous formula.
   Sack Mead is made by adding a handful of hops and sufficient brandy to the comb liquor.

NOTE: I can't imagine making this recipe even 1/15th or a gallon of it for a trial run without knowing the amount of honey and yeast.

To Make Tea (TAC)

Allow two teaspoonfuls of tea to one large cupful of boiling water.  Scald the teapot, put in the tea, pour on about a cupful of boiling water, set it on the fire in a warm place where it will not boil, but keep very hot, to almost boiling; let it steep or "draw" ten or twelve minutes.  Now fill up with as much boiling water as required.  Send hot to the table.  It is better to use a china or porcelain teapot, but if you do use a metal let it be tin, new, bright and clean; never use it when the tin is worn off and the iron exposed.  If you do you are drinking tea-ate of iron.
   To make tea to perfection, boiling water must be poured on the leaves directly as it boils.  Water which has been boiling more than five minutes, or which has previously boiled, should on no account be used.  If the water does not boil, or if it be allowed to overboil, the leaves of the tea will only be half-opened and the tea itself will be quite spoiled.  The water should be allowed to remain on the leaves for from ten to fifteen minutes.
   A Chinese being interviewed for the Cook says: Drink your tea plain. Don't add milk or sugar.  Tea-brokers and tea-tasters never do, epicures never do; the Chinese never do.  Milk contains fibrin, albumen or some other stuff, and the tea delicate amount of tannin.  Mixing the two makes the liquid turbid.  This turbidity, if I remember the cyclopaedia aright, is tannate of fibrin, or leather. People who put milk in tea are therefore drinking boots and shoes in milk disguise.

Instant Cappuccino Recipe

INSTANT CAPPUCCINO

(1) 16 oz pkg Nestle's Quick

1 Cup Instant Coffee

2 Cups 10X Sugar

(2) 3 Quart Pkgs Nonfat Dry Milk

(1) 8 OZ Jar Non-Fat Dairy Creamer

Mix all ingredients well and store in airtight container.

Use 1/4 Cup per serving.