plan, as appears from the preceding cut, represents only regular intertwined walks which, by various circumvolutions, lead exactly to the central spot of ground. But, if it be designed to establish a real labyrinth, on a larger scale, the hedges ought in various directions to be interrupted; for instance, at the points marked witii the letters A, and B, in order that those who mistake the true path, might inadvertently return to the avenue whence they came.
Lastly, a maze should, if possible, be so situated, that it may be viewed from the windows of a house, or an elevated spot, in its vicinity. Thus, it will afford an interesting spectacle to persons of the most opposite disposition of mind: the gay and cheerful will delight in beholding others perplexed in the pursuit of the central spot; while the grave and reflecting have an opportunity of viewing, as in a mirror, a picture of active life, where man often seems to deviate from the true path, which nevertheless conducts him the nearest way to the end of his journey: while others, though sometimes very nigh the desired object, in a manner blindfold pass by, and with every step advance on the contrary road!
Mazzards. See Common Wild Cherry-tree.
MEAD, an agreeable liquor prepared of honey and water, with the addition of spices.
Various methods are practised in the brewing of mead; which, however, do not essentially differ from each other; the following is one of the most approved:—Let the whites of six eggs be well incorporated with twelve gallons of water, to which twenty pounds of honey are to be added. The ingredients should boil for the space of one hour; when a little ginger, cloves, cinnamon, and mace, together with a small sprig of rosemary, are to be put into the liquor. As soon as it is cool, a spoonful of yeast ought to be added, and the mead poured into a vessel which should be filled up, while it works. When the fermentation ceases, the cask ought to be closed, and deposited for the space of six or eight months in a vault, or cellar, of an equal temperature, and in which the liquor is not liable to be affected by the changes of the weather. At the end of that period, it may be bottled, and is then fit for use
A more simple, and, to some palates, more agreeable method is, to mix the honey in the proportion of one pound to a quart of water, which is to be boiled, scummed, and fermented in the usual manner, without the addition of any aromatic substances. It ought to be preserved in a similar manner, and bottled at the expiration of the same period of time.
Mead was formerly the favourite liquor of the ancient Britons, and Anglo-Saxons. It still retains its place at country feasts in the western parts of this island; where considerable quantities are brewed annually. Being an wholesome and pleasant beverage, it is far preferable to brandy, gin, or other pernicious spirits; though it does not always agree with the bilious, asthmatic, or those whose breast and lungs are in the least affected. But, if it be kept for a number of years in proper vessels, and dry cellars, it acquires a flavour and strength equal to the best Madeira or even Tokay wines: in this state, mead is a true medicine to the aged
