The object of these various mixtures was naturally to obtain high-flavoured beers, which became so much in fashion, that to describe the want of merit of persons, or the lack of value in anything, no simile was more common than to compare them to "small beer." Nevertheless, more delicate and less blunted palates were to be found which could appreciate beer sweetened simply with honey, or scented with ambergris or raspberries. It is possible, however, that these compositions refer to mixtures in which beer, the produce of fermented grain, was confounded with hydromel, or fermented honey. Both these primitive drinks claim an origin equally remote, which is buried in the most distant periods of history, and they have been used in all parts of the world, being mentioned in the oldest historical records, in the Bible, the Edda, and in the sacred books of India. In the thirteenth century, hydromel, which then bore the name of _borgérafre, borgéraste_, or _bochet_, was composed of one part of honey to twelve parts of water, scented with herbs, and allowed to ferment for a month or six weeks. This beverage, which in the customs and statutes of the order of Cluny is termed _potus dulcissimus_ (the sweetest beverage), and which must have been both agreeable in taste and smell, was specially appreciated by the monks, who feasted on it on the great anniversaries of the Church. Besides this, an inferior quality of _bochet_ was made for the consumption of the lower orders and peasants, out of the honeycomb after the honey had been drained away, or with the scum which rose during the fermentation of the better qualities. [Illustration: Fig. 106.--The Vintagers, after a Miniature of the "Dialogues de Saint Gregoire" (Thirteenth Century).--Manuscript of the Royal Library of Brussels.]