Sassafras Mead Recipe ingredients

To prepare this Sassafras Mead Recipe, first purchase from the druggist five bunches of sassafras roots, scrape and cover with two quarts of boiling water, adding a pinch each of powdered cinnamon and grated nutmeg; cover closely, and when of the desired strength, strain through cheesecloth, stirring in three pints of New Orleans molasses, a pint and a half of strained white honey and six whole cloves. Place in a granite saucepan and bring slowly to the boiling point, allowing it to simmer for about ten minutes; again strain and add a heaping tablespoon of cream of tartar and seal in air-tight bottles. Serve in tall slender glasses containing two tablespoons of shaved ice and a liberal pinch of bicarbonate of soda; fill quickly with the mead and stir vigorously with a long handled spoon, adding a teaspoon of minced candied orange peel.