d allspice; put it in a
cask--when sufficiently cold, add half a pint of good yeast; stir it
well, stop it close, and when fermented and clear, bottle and cork it
tight.

* * * * *

MOLASSES BEER.

Put five quarts of hops, and five of wheat bran, into fifteen gallons of
water; boil it three or four hours, strain it, and pour it into a cask
with one head taken out; put in five quarts of molasses, stir it till
well mixed, throw a cloth over the barrel; when moderately warm, add a
quart of good yeast, which must be stirred in; then stop it close with a
cloth and board. When it has fermented and become quite clear, bottle
it--the corks should be soaked in boiling water an hour or two, and the
bottles perfectly clean, and well drained.

* * * * *

TO KEEP LEMON-JUICE.

Get lemons quite free from blemish, squeeze them, and strain the juice;
to each pint of it, put a pound of good loaf sugar pounded; stir it
frequently until the sugar is completely dissolved, cover the pitcher
closely, and let it stand till the dregs have subsided, and the syrup is
transparent; have bottles perfectly clean and dry, put a wine glass full
of French brandy into each bottle, fill it with syrup, cork it, and dip
the neck into melted rosin or pitch; keep them in a cool dry cellar--do
not put it on the fire--it will destroy the fine flavour of the juice.

Pour water on the peels of the lemons, let them soak till you can scrape
all the white pulp off, then boil the peel till soft; preserve them with
half their weight of sugar, and keep them for mince pies, cakes, &c.
They are a very good substitute for citron.

* * * * *

SUGAR VINEGAR.

To one measure of sugar, put seven measures of water moderately warm;
dissolve it completely--put it into a cask, stir in yeast in the
proportion of a pint to eight gallons: stop it close, and keep it in a
warm place till sufficiently sour.

* * * * *

HONEY VINEGAR.

To one quart of clear honey, put eight quarts of warm water, mix it well
together: when it has passed through the acetous fermentation, a white
vinegar will be formed, in many respects better than the ordinary
vinegar.

* * * * *

SYRUP OF VINEGAR.

Boil two pounds of sugar with four quarts of vinegar, down to a syrup,
and bottle it. This makes an excellent beverage when mixed wit