e cream cannot be procured for coffee, the coffee will be much
richer to boil it with a less proportion of water than the above rule,
and weaken it with boiling hot milk, when served out in cups.

337. _Tea._

Scald the tea-pot, and if the tea is a strong kind, a tea-spoonful for a
pint of water is sufficient--if it is a weak kind, more will be
required. Pour on just enough boiling water to cover the tea, and let it
steep. Green tea should not steep more than five or six minutes before
drinking--if steeped longer, it will not be lively. Black tea requires
steeping ten or twelve minutes to extract the strength.

338. _Chocolate._

Scrape the chocolate off fine, mix it smooth with water--if liked very
rich, make the chocolate entirely of milk--if not, use half water. Boil
water and milk together, then stir in the chocolate, previously mixed
with water--stir it till it boils, then sweeten it to your taste, and
take it up. If liked rich, grate in a little nutmeg. A table-spoonful of
chocolate to a pint of water or milk, is about the right proportion.

339. _Hop Beer._

Put to six ounces of hops five quarts of water, and boil them three
hours--then strain off the liquor, and put to the hops four quarts more
of water, a tea-cup full of ginger, and boil the hops three hours
longer. Strain and mix it with the rest of the liquor, and stir in a
couple of quarts of molasses. Take about half a pound of bread, and
brown it very slowly--when very brown and dry, put it in the liquor, to
enrich the beer. Rusked bread is the best for this purpose, but a loaf
of bread cut in slices, and toasted till brittle, will do very well.
When rusked bread is used, pound it fine, and brown it in a pot, as you
would coffee, stirring it constantly. When the hop liquor cools, so as
to be just lukewarm, add a pint of new yeast, that has no salt in it.
Keep the beer covered in a temperate situation, till it has ceased
fermenting, which is ascertained by the subsiding of the froth--turn it
off carefully into a beer keg, or bottles. The beer should not be corked
very tight, or it will burst the bottles. It should be kept in a cool
place.

340. _Beer of Essential Oils._

Mix a couple of quarts of boiling water with a pint and a half of
molasses. Stir in five quarts of cold water, then add ten drops of the
oil of sassafras, ten of spruce, fifteen of winter-green, and a
tea-spoonful of essence of ginger. When just lukewarm, put in half a
pin