Put a quantity of the comb from which honey has been drained in a tub, and add a barrel of immediately from the press; this mixture stir and leave for one night. It is then strained before
fermentation and honey added until the specific gravity of the liquor is sufficient to bear an egg. It is then put into a barrel, and after the
fermentation is commenced the cask is filled every day for 3 or 4 days, that the froth may work out of the bung-hole. When the
fermentation moderates put the bung in loosely, lest stopping it tight might cause the cask to burst. At the end of 5 or 6 weeks the liquor is to be drawn off into a tub, and the whites of 8 eggs, well beaten up with a pint of clean sand, are to be put into it; then add 1 gall. of spirits, and after mixing the whole together, return it into the cask, which is to be well cleaned, bunged tight, and placed in a proper situation for racking off when fine. In the month of April following draw it off into kegs for use, and it will be equal to almost any foreign wine.
from The Household Cyclopedia 1881