press the fruit in a tub; pour 10 gal. boiling water on, and let them
lie till the following day. Boil them with the liquor and 25 lb. of
good loaf sugar, ½ hour, skimming well, then add the whites of 8 eggs
well beaten, and boil 20 minutes longer, skimming until the liquor is
quite clear. Break the stones, put the shells and kernels into the
cooler, strain the liquor through a sieve upon them hot, cover close,
and when properly cooled, add a toast well covered with thick fresh
yeast, and let it ferment 4 or 5 days, stirring it twice each day.
Let it settle, take off the scum, and put the clear liquor into the
cask, upon 6 oz. of white sugar candy, the thin rinds of 4 Seville
oranges and 4 lemons, and 6 lb. of Smyrna raisins stoned and cut in
pieces. Filter the lees and add them to the rest, filling the cask;
put paper and a tile over the bung-hole, and let it work out. When
fermentation has ceased, add 3 pints of French brandy, and stop it up
securely for 12 months; then rack it off, filter the lees, and fill
the cask again, adding 1 oz. of best isinglass dissolved, and 4 or 5
oz. of white sugar candy bruised. Secure the bung well.
_Hop Beer._--4 lb. sugar, water q.s., 6 oz. hops, 4 oz. ginger,
bruised. Boil the hops for 3 hours with 5 qt. water, then strain; add
5 more qt. water and the ginger; boil a little longer, again strain,
add the sugar, and when lukewarm add 1 pint yeast. After 24 hours it
will be ready for bottling.
_Horehound Beer._--To make 6 gal., make an infusion of 1½ oz. quassia
with a dozen sprigs of horehound; boil with part of this liquid 24
cayenne pods for 20 minutes, then add 6 fl. oz. lime juice and 1½ oz.
licorice (dissolved in cold water); strain the mixture and put with
it 6 gal. cold water, with 2 lb. brown sugar, colouring with burnt
sugar; allow the whole to work 4 days. Now take 2 qt. of it, warm
it rather warmer than new milk, mix with this 8 tablespoonfuls good
brewers’ yeast, and stand in a warm place till in a brisk state of
fermentation; mix it with the rest of the liquor, and in a few hours
it will be all in full work. Give it a stir twice a day for the first
two days to promote fermentation; keep it from contact with cold air
for the following two days, and skim the top off as it gets yeasty.
The beer must be now drawn off as clear as possible into a clean
vessel by passing it through a filtering bag. Clean the tub well, and
return the liquid to it, and add ½ dr. pure dissolved isinglass; stir
the whole well together, and put a cloth over the tub, and also a lid
on it, to exclude the air as much as possible; in 30 hours the beer
may be bottled off. In summer this will be ripe and fit to drink in
8 days. A superior quality may be made by putting a small piece of
sugar into each bottle just before corking.
_Imperial Pop._--(_a_) 1 oz. cream of tartar, ¼ lb. lump sugar, the
juice and peel of 1 lemon or less, according to taste. Pour over this
4 qt. of boiling water, and drink when cold.
(_b_) 1½ gal. boiling water, 1½ lb. best white sugar, 1 oz. best
ginger, 1 oz. lemon juice. When cool, strain and ferment with 1 oz.
yeast, and bottle.
_Lawn Sleeve._--The same as Bishop. Substitute Madeira or sherry for
port, with 3 glasses hot calves’-foot jelly.
_Lemonade._--(_a_) Can be used in powders, and carried when out
shooting, fishing, &c.: soda bicarbonate, 20 gr.; citric or tartaric
acid, 15 gr.; sugar to taste--the sugar and soda in one glass, and
the acid in another; mix.
(_b_) Take lemon juice, sugar, and water only. About 1 lemon to 1
pint water, adding the peel cut very thin, and sugar to the palate.
_Lemon Beer._--1 lb. sugar, 1 lemon sliced, 1 teacupful yeast, 1 gal.
boiling water, 1 oz. ginger, bruised. Let it stand 12 to 20 hours,
after which it may be bottled.
_Lemon Shrub._--The juice of 12 lemons, the thin rind of 2, 1 lb.
sugar, the whites of 2 eggs well whisked, 1 pint water, ½ pint rum,
and ½ pint brandy. Mix and strain.
_Lemon Whey._--1 pint boiling milk, ½ pint lemon juice, sugar to
taste. Mix and strain.
_Linseed Tea._--Take 3 tablespoonfuls linseed, about 1 pint water,
and boil for 10 minutes. Strain off the water, put in a jug with 2
lemons, cut in thin slices; put also some brown sugar. A wineglassful
of wine is an improvement. This has been found most nourishing for
invalids.
_Loving Cup._--(_a_) ½ oz. cloves, allspice (whole), and cinnamon;
mix them together with 1 pint water; boil till reduced to one-third,
then strain it off. Add 2 bot. sherry, 2 Madeira, 1 port, 1 claret,
the juice of 6 lemons, 1½ lb. loaf sugar, 2 nutmegs grated finely,
1 qt. water. Flavour with the spices according to taste. This is
sufficient for 150 guests. Send round cold.
(_b_) Extract the juice from the peel of the lemon by rubbing sugar
on it, cut 2 lemons into thin slices; add the rind of 1 lemon cut
thin, ¼ lb. loaf sugar, and ½ pint brandy; put the whole into a large
jug, mix it well together, and pour 1 qt. cold spring water upon it;
grate a nutmeg into it, and add 1 pint Madeira, and 1 bot. cider;
sweeten it to taste with capillaire or lump sugar; put (in summer) a
handful of balm, and the same quantity of borage, in flower, into it,
stalks downward; then put the jug containing the liquor into a tub
of ice, and when it has remained there 1 hour it is fit for use. The
balm and borage should be fresh gathered. In winter use ale instead
of cider, omit ice, and drink warm.
_Mangold-wurzel Beer._--Wash the roots, scrape and pare them, cut
them up as for sheep, fill the boiler with them and then pour as
much water to them as it will hold. Let them boil about 6 hours, and
then strain them through a basket, but do not press them. Measure
the liquor back again into the boiler and to every 7 pails put 3 lb.
hops, 6 lb. coarse brown sugar, and ½ lb. mustard-seed. Boil together
for 2 hours, then strain through the brewing-sieve; when cool, work
it with yeast the same as other beer. Before putting into the barrel
the next day, skim off the dark-looking froth.
_Marigold Wine._--Boil 25 lb. good loaf sugar and 4 lb. honey with
10 gal. soft water, and the whites of 8 eggs well beaten, 1 hour,
skimming until quite clear; pour hot upon 3 pecks marigold flowers
and 4 lb. good raisins, stoned and shredded, covering the vessel
close. Next day stir the liquor continually 20 minutes, and let
remain covered until the following morning. Then strain, and put into
cask upon the rinds of 6 Seville oranges pared very thin, and 8 oz.
sugar candy broken small, reserving 2 gal., which must be made nearly
boiling hot, and stirred amongst the rest. Then work with 7 or 8
tablespoonfuls good fresh yeast, cover the bung-hole with a tile, and
let it work over, filling it up every day as the liquor decreases.
When it has ceased fermenting, put in 3 pints French brandy, and 1
oz. dissolved isinglass, and stop it up securely. It will be fine in
9 months, and fit to bottle, but will improve if kept longer. Let it
remain in bottles well corked and sealed 12 months.
_May Drink._--Put into a large glass mug or china bowl about 2 doz.
black-currant leaves, a small handful of woodruff, and a quantity,
according to taste, of pounded lump sugar and lemon juice; pour
in 2 bot. hock or Moselle, never mind how common. Stir the whole
occasionally for ½ hour, and serve.
_Mead._--(_a_) Dissolve 1 oz. cream of tartar in 5 gal. boiling
water; pour the solution off clear upon 20 lb. fine honey, boil them
together and remove the scum as it rises. Towards the end of the
boiling add 1 oz. fine hops; about 10 minutes afterwards put the
liquor into a tub to cool; when reduced to the temperature of 70° or
80° F. (rather less than the warmth of new milk), according to the
season, add a slice of bread toasted and smeared over with a little
yeast. The liquor should now stand in a warm room, and be stirred
occasionally. As soon as it begins to carry a head, it should be
tunned, and the cask filled up, from time to time, from the reserve,
till the fermentation has nearly subsided. It should now be bunged
down, leaving a small peg-hole; in a few days this also may be
closed, and in about 12 months the wine will be fit to bottle.
(_b_) 10 gal. water, 2 lemons, cut in slices, 2 gal. honey, a handful
dried ginger root. Mix all together, and boil ½ hour, carefully
skimming all the time. While boiling add 2 oz. hops. Remove from the
fire, and while the liquid is lukewarm add a strong yeast, and put
into a cask to work about 3 weeks, when it is fit for use.
(_c_) 1 gal. water, 3 lb. strained honey. Boil about ½ hour, adding
to it ½ oz. hops; skim carefully, and drain the skimmings through
a hair sieve, returning what runs through. Remove from the fire,
and when the liquid is lukewarm stir into it ½ pint yeast, which is
sufficient for 9 gal. mead. Put into a cask and let it work over,
filling it up until fermentation subsides. Put a strong paper over
the bung-hole. This mead may be flavoured with spices while boiling,
and make a delicious summer drink.
_Milk Lemonade._--Loaf sugar 1½ lb., dissolved in 1 qt. boiling
water, with ½ pint lemon juice, and 1½ pint milk; this makes a
capital summer beverage; ½ pint sherry added is a great improvement.
_Milk Punch._--(_a_) Pare the rind off 12 lemons and 2 Seville
oranges thinly; put them to steep in 6 pints rum, brandy, or whisky
for 24 hours; then add 2 lb. refined sugar, 3 pints water, 2 nutmegs
grated, and 1 pint lemon juice; stir it till the sugar is dissolved;
then take 3 pints new milk, boiling hot, and pour on the ingredients;
let stand 12 hours, closely covered; strain through a jelly-bag till
quite clear; bottle.
(_b_) Pare 18 lemons very thin, infuse the peel in 1 qt. rum, and
keep closely covered. The next day squeeze the juice of the 18 lemons
over 4 lb. white sugar, and keep this also closely covered. The third
day mix the above ingredients together, and add 3 qt. more rum (or
1 qt. rum and 2 qt. best cognac, which is preferred by some), and 5
qt. water that has been boiled, but is cold when added, also 2 qt.
boiling milk; stir the whole mixture for about 10 minutes, cover
close, and let it stand for about 3 hours, until quite cold; strain
through a flannel bag 2 or 3 times, till quite clear. In bottling,
care should be taken that the corks fit tight, and it will keep 3 or
4 years.
(_c_) The following is a celebrated Cambridge recipe for milk
punch:--Beat up 4 new-laid eggs in the bowl in which you intend
sending the punch to table; then add the following ingredients
(recollecting always to put in the noyeau first), ½ pint noyeau, of
rum, and of brandy, and then ½ pint noyeau, rum, and brandy mixed in
equal proportions. Have 2 qt. milk boiling, to which add ½ teacup
sugar, and then pour it on to the spirit, putting a little nutmeg
grated on the top.
_Molasses Beer._--1 lb. brown sugar, 1 oz. bruised ginger, 1 lb.
molasses, ½ oz. hops. Boil for a few minutes with 3 qt. water; strain
and add 5 qt. water and a spoonful of yeast; let this work all night,
and bottle in the morning.
_Moselle Cup._--(_a_) To 1 bot. still or sparkling Moselle add 1
bot. soda-water, 1 glass sherry or brandy, 4 or 5 thin slices of
pineapple, the peel of half a lemon cut very thin, and powdered sugar
according to taste; let the whole stand about 1 hour, and before
serving add some lumps of clear ice.
(_b_) As (_a_), except the pineapple, for which substitute 1 pint
fresh strawberries, or 3 or 4 peaches or nectarines.
(_c_) As (_a_), but add, instead of fruit, some sprigs of woodruff.
Woodruff is a herb much used on the Rhine for making May drink, its
peculiar flavour being most powerful in May; it is to be found in
forests in many parts of England also.
(_d_) When neither fruit nor woodruff can be obtained, add, instead
of sherry or brandy, a glass or two of milk punch or essence of
punch, and a little more of the lemon peel.
_Mulled Ale._--To 1 qt. strong ale add 1 large wineglass gin or
whisky. Pour it into a clean saucepan, and put it on a brisk fire
until it creams, adding at the same time brown sugar, grated ginger,
and nutmeg to taste; add cold ale until the whole is lukewarm. Serve
in a brown earthenware two-handled cup, adding a thick piece of
toasted bread. The toasted bread is covered with brown sugar, and
eaten with toasted cheese.
_Nectar._--Citric acid, 1 dr.; potash bicarbonate, 1 scr.; White
sugar, 1 oz. Fill a soda-water bottle nearly full of water; drop
in the potash and sugar, and finally the crystals of citric acid.
Quickly cork the bottle and shake. The crystals being dissolved, the
nectar is fit for use.
_Nettle Beer._--1 peck green nettles, 1 handful dandelion, 1 oz.
ginger, 1 oz. yeast, 1 handful coltsfoot, 2 lb. brown sugar, 1 oz.
cream tartar, 3 gal. boiling water. Infuse the herbs in the boiling
water, and when cold strain the liquor. In it dissolve the cream of
tartar and the sugar, adding the yeast and bruised ginger. Let the
whole work about 12 hours, skim the liquor carefully, and put into
champagne bottles. Close tightly with good corks softened in boiling
water, and tie the corks down. After a few days the beer is ready for
use.
_Nettle Wine._--Boil 25 lb. best loaf sugar with 10 gal. river or
rain water, and the whites of 8 eggs well beaten, 1 hour, skimming
well; pour the hot liquor upon 5 pecks young tops of nettles
previously bruised a little, and cover the vessel close with cloths.
When at a proper temperature work it with 8 tablespoonfuls of good
yeast, stirring well 3 days; then strain the liquor into the cask
upon 8 oz. cream of tartar, 4 lb. Malaga raisins stoned, the rinds of
8 lemons pared very thin, and 6 oz. white sugar candy broken; leave
out the bung, keeping the cask quite full until fermentation has
ceased. Add 3 pints white French brandy, stop up the cask securely,
and keep it in a cool cellar 10 months; bottle it, wire and seal the
corks, and in 6 months it will be excellent.
_Oatmeal Drink._--Mix ½ lb. oatmeal with 5 gal. cold water, boil it
for ½ hour, and strain it through a rather coarse gravy strainer;
add brown sugar to taste while hot. It is very much improved by the
addition of ½ oz. citric acid or 1 oz. tartaric acid. The thinly-cut
rind of 2 or 3 lemons or oranges may be boiled in it; or a still
cheaper flavouring is to add, before boiling, a bit of cinnamon stick
or a few cloves. To be served cold.
_Orange Wine._--The oranges must be perfectly ripe. Peel them and cut
them in halves, crossways of the cells; squeeze into a tub. The press
used must be so close that the seeds cannot pass into the must. Add
2 lb. white sugar to each gallon of sour orange juice, or 1 lb. each
gallon of sweet orange juice, and 1 qt. water to each gallon of the
mixed sugar and juice. Close fermentation is necessary. The resultant
wine is amber-coloured, and tastes like dry hock, with the orange
aroma. Vinegar can be made from the refuse, and extract from the
peels.
_Oxford Grace Cup._--Extract juice from peeling of a lemon, and cut
the remainder into thin slices; put it into a jug or bowl, and pour
on it 1½ pints strong beer, and a bottle of sherry; grate a nutmeg
into it; sweeten it to taste; stir till the sugar is dissolved, and
then add 3 or 4 slices bread toasted brown. Let stand 2 hours and
strain off.
_Oxford Mull._--Boil a small quantity of cinnamon, cloves, and mace
in ½ pint water; pour into it a bottle of port wine, and when it is
nearly boiling add 2 lemons thinly sliced; sweeten it to taste.
_Oxford Punch._--Extract the juice from the rind of 3 lemons by
rubbing loaf sugar on them; the peeling of 2 Seville oranges and 2
lemons cut very thin, the juice of 4 Seville oranges and 10 lemons, 6
glasses of calves’-foot jelly in a liquid state: put into a jug and
stir well together. Pour 2 qt. boiling water on the mixture, cover
the jug closely, and place it near the fire for ¼ hour, then strain
the liquid through a sieve into a punch-bowl or jug, sweeten it with
a bottle of capillaire, and add ½ pint white wine, 1 pint French
brandy, 1 pint Jamaica rum, and 1 bot. orange shrub. The mixture to
be stirred as the spirits are poured in. If not sufficiently sweet,
add loaf sugar, gradually, in small quantities, or a spoonful of
capillaire. To be served hot or cold.
_Parsnip Wine._--May be made by infusing 5 or 6 lb. of the chopped
stem in 1 gal. hot water till cold; strain, and add to each gallon of
the infusion 3 or 4 lb. white sugar, 1 oz. cream of tartar, and about
2 to 5 per cent. brandy. When well made and strong, this wine is of
rich and excellent quality, especially after fermentation.
_Parting Cup._--Put 2 or 3 slices of very brown toast in a bowl;
grate over the same a little nutmeg; then pour in 1 qt. ale (mild
preferable), and ⅔ bot. sherry; sweeten with syrup, and (immediately
before drinking) add 1 bot. soda water; a little clove or cinnamon
may be added, if approved of.
_Primrose Wine._--Pick the flowers of fresh-gathered primroses
from the stalks, and put 3 pecks of them and 1 peck cowslip pips
into a clean vessel; boil 30 lb. good loaf sugar with 2 oz. best
ginger bruised, and 10 gal. of river or rain water, ¾ hour, skimming
it well; then add the whites of 10 eggs well beaten, boiling and
skimming until it is perfectly clear; pour this boiling hot upon the
flowers, stir well 10 minutes, and cover the vessel up closely for 3
days, adding 6 lb. Smyrna raisins cut small, and stoned, the juice
of 10 lemons, and their rinds pared off very thin; let them infuse,
stirring well twice daily, and on the fourth day warm the liquor, and
work it at the proper temperature with ½ pint good yeast; when it has
fermented 3 days, strain well, and filter into the cask; cover the
bung-hole with a tile, keep the cask full, and let it work out; when
it has ceased fermenting, pour in 3 pints white French brandy and 1
oz. best isinglass dissolved in 1 qt. of the wine; stop up the cask,
put sand on the bung, and keep it in a cool cellar 12 months; bottle
it, and in 6 months more it will be ready.
_Punch._--(_a_) Take the juice and thin rind of 1 lemon, juice of 2
sweet oranges, taking out the pips; pour on these 3 pints boiling
water; add ½ lb. loaf sugar, and when the sugar is dissolved, add ½
pint old Jamaica rum, and ½ pint cognac. Let stand for 6 hours, and
bottle.
(_b_) Rub ¼ lb. white lump sugar over 1 large lemon until it has
absorbed all the yellow part of the skin; then put the sugar into
your bowl, add the juice of the same lemon, and mix well together.
Pour over them 1 pint boiling water, stirring well together; then add
½ pint rum, ½ pint brandy, and ½ teaspoonful nutmeg; again mix well
together, and it is ready to serve. Great care should be taken that
the ingredients are thoroughly incorporated.
(_c_) ½ pint rum, ½ pint brandy, ½ pint stout (made hot), 1 quartern
of cloves, 1 quartern of shrub, 1 lemon sliced, and the juice of one,
¼ lb. loaf sugar, 1 qt. boiling water.
(_d_) 1 bot. rum, 1 of sherry, 1 pint brandy, the juice of 3 lemons
and 3 Seville oranges, 1½ lb. lump sugar; rub the rinds of the lemon
and oranges with some of the sugar; add 1 qt. new milk to these
ingredients, not quite boiling. Let stand 24 hours covered close,
strain through a jelly bag, and bottle close. It will keep many years.
_Raisin Wine._--Pick the raisins from their stalks, and put them into
a tub with 1 gal. spring water (which has been boiled and allowed to
cool) to every 8 lb. fruit; stir it thoroughly every day, then strain
it into a cask, and leave it until the fermentation has ceased; add
a bottle of brandy, bung up the barrel tight, and leave it for 12
months. Then strain it again into a clean cask. It may be bottled
after standing 2 years.
_Rhenish Cup._--(_a_) Take with 1 bot. light hock about 1 doz. sprigs
of woodruff, ¼ orange cut in small slices, and about 2 oz. powdered
sugar. The herbs are to be removed after having been in the wine ½
hour or longer, according to taste. A bottle of sparkling wine, added
to 4 or 5 bot. still hock, is a great improvement. A little ice is
recommended.
(_b_) Instead of woodruff and orange, take to each bottle of hock
about ½ pint highly flavoured strawberries. Sugar as above. The fruit
to be taken with the wine after having been in it about 1 hour.
(_c_) Take some thin slices of pineapple instead of the strawberries.
(_d_) Take to each bottle of hock 2 highly flavoured peaches, peeled
and cut in slices. Sugar as above.
_Rhubarb Wine._--(_a_) The rhubarb must be quite ripe; to 1 gal.
rain-water, boiling, cut 8 lb. rhubarb into thin slices, put into pan
or tub, cover close with a thick cloth or blanket, and stir 3 times
a day for a week; then strain through a cloth, and add 4 lb. loaf
sugar, the juice of 2 lemons and the rind of 1. To fine it, take 1
oz. isinglass and 1 pint of the liquor, and melt it over the fire;
be sure you do not add it to the rest of the liquor till quite cold;
then cask it. When the fermentation is over, bung it down. Bottle in
March, and the following June it will be fit for use.
(_b_) To every 5 lb. rhubarb stalks, when sliced and bruised, put 1
gal. cold spring water; let stand 3 days, stir 2 or 3 times every
day, then press and strain through a sieve, and to 1 gal. liquor put
30½ lb. loaf sugar, stir it well, and when melted barrel it; when it
has done working, bung it up close, first suspending a muslin bag
with isinglass from the bung into the barrel (say 2 oz. for 15 gal).
In 6 months bottle it and wire the bottles; let them stand up for the
first month, then lay 4 or 5 down lengthwise for a week, and if none
burst all may be laid down. Should a large quantity be made it must
remain longer in cask.
(_c_) Take 18 lb. rhubarb, cut it into small pieces, put them with
20 gal. soft water in a copper, and boil till soft; then strain
through a sieve, add 5 or 6 handfuls balm, fresh or dried. To 1 gal.
liquor put 3 lb. lump sugar and ½ lb. Malaga raisins, chopped; when
lukewarm, put it into the barrel, and in 3 weeks stop it down. In 6
months, bottle. It will be fit to use in 3 months, or it will keep 20
years. You may make it pink colour by adding 1 pint damson juice.
(_d_) In the absence of a press to extract the juice, the stalks are
boiled in a common stove boiler, using 2 qt. water to a boilerful
of stalks. The stalks are very juicy, and after boiling require no
pressing; they are merely left to drain; to 1 gal. juice add 2 lb.
sugar, and place in a barrel to ferment; after fermenting, it should
be corked tight.
(_e_) Cut up fruit into pieces, 2 in. long; to 1 gal. such add 1 gal.
water and 3½ lb. loaf sugar. Fermentation will soon commence; stir
up twice daily; when the pulp ceases to rise, wring out 1 qt. at a
time in a piece of thin canvas; cork down in stone bottle or cask.
Ease the cork for a minute twice daily the first week, as an after
fret (fermentation) may occur. Good to drink in about 6 months. To
please fancy you may add a little cut up dandelion root (fresh) or a
handful of the leaves per gallon: but it must be all put together at
commencement. Nearly all other fruits may be treated in the same way.
_Sarsaparilla Beer._--Take of compound syrup of sarsaparilla 1 pint;
good pale ale 7 pints; use no yeast.
_Sham Champagne._--1 oz. tartaric acid, 1 oz. ginger root, 2½ gal.
water, 1 good-sized lemon, 1½ lb. white sugar, 1 gill yeast. Slice
lemon, bruise ginger, and mix all, except the yeast; boil the water
and pour on, letting stand till cooled to blood heat. Add the yeast
and stand in the sun one day. Bottle at night, tying the corks. In 2
days it may be used.
_Sherry Cobbler._--Procure some clean ice, slice it on an ice plane,
or pound it with a hammer, putting the ice into a linen or paper bag;
then half fill a tumbler with it, and add 1 or 2 glasses sherry, ½
tablespoonful lemon juice, and 1 spoonful powdered white sugar, more
or less according to palate. Imbibe through a straw.
_Smoker’s Drink._--(_a_) In a large tumbler put a coffee-cup of hot
(very strong) Mocha coffee, pure, a piece of sugar, according to
taste (it ought not to be too sweet), a handsome dash of pure cognac;
then fill up with pure cold water, and drink after stirring well up.
(_b_) Lemon and water, with or without sugar.
_Spruce Beer._--(_a_) Take 10 gal. boiling water, 10 lb. sugar, 4 oz.
essence of spruce, mix, and when nearly cold add ½ pint yeast. Next
day bottle, and tie down as ginger beer.
(_b_) 2 oz. hops, 10 gal. water, 2 oz. chip sassafras. Boil ½ hour,
strain and add 7 lb. brown sugar. 1 oz. essence of ginger, 1 oz.
essence of spruce, ½ oz. ground pimento. Put into a cask, and cool;
add 1½ pints of yeast; let stand 24 hours, and bottle.
_Still Lemonade._--The juice of 3 lemons, the peel of 1, ¼ lb. lump
sugar, and 1 qt. cold water. Mix, digest for 5 hours, and strain.
_Sulphuric Orangeade._--3 oz. dilute sulphuric acid, 3 oz.
concentrated compound infusion of orange peel, 12 oz. simple syrup,
and 4 gal. boiled filtered water. A wineglassful of this mixture is
taken as a draught in as much boiled and filtered water as may be
agreeable.