For a cask of six gallons, mix well together ¼ lb. of the purest
essence of spruce, 7 lbs. of loaf-sugar made into a clarified syrup,
and about 1½ gallons of hot water; and when sufficiently stirred
and incorporated; put it into the cask, and fill up with cold water.
Then add about a ¼ of a pint of good ale yeast, shake the cask
well, and let it work for three or four days: after which, bung it
up. In a few days it may be bottled off after the usual manner, and
in a week or ten days it will be fit for use. If, on bunging it
close, about ¼ of an oz. of isinglass, first dissolved in a little
of the warmed liquor, or in cider, be stirred in, by way of fining,
it will acquire a superior degree of clearness. In proportion to the
coldness of the weather, the quantity of yeast should be increased.
Some, instead of yeast, use ale or beer-grounds the first time of
making, and afterwards the grounds of their former spruce beer. In
warm weather, very little ferment is requisite.