Sarsaparilla root, contused, one pound; sassafras, eight ounces; anise seed, two ounces; ginger, two ounces; cloves, one ounce. Boil for fifteen minutes in eight gallons of water and strain. Add three quarts molasses and three pints honey, complete with water ten gallons; when sufficiently cool add one quart yeast and ferment. When fermentation is about half completed, bottle the mead in ordinary bottles.