t of fresh lively yeast. When fermented, bottle and cork it, and keep
it in a cool place. It will be fit to drink in the course of two or
three days.

341. _Spring Beer._

Take a small bunch of all, or part of the following: Sweet fern,
sarsaparilla, winter-green, sassafras, prince's pine, and spice wood.
Boil them with two or three ounces of hops to three or four gallons of
water, and two or three raw potatoes, pared and cut in slices. The
strength of the roots and hops is obtained more thoroughly by boiling
them in two waters--for, when the liquor is strongly saturated with the
hops, it will rather bind up the roots than extract their juices. The
roots should be boiled five or six hours--the liquor should then be
strained, and a quart of molasses put to three gallons of the beer. If
you wish to have the beer very rich, brown half a pound of bread, and
put it into the liquor. If the liquor is too thick, dilute it with cold
water. When just lukewarm, put in a pint of fresh lively yeast, that has
no salt in it. The salt has a tendency to keep it from fermenting. Keep
it in a temperate situation, covered over, but not so tight as to
exclude the air entirely, or it will not work. When fermented, keep it
in a tight keg, or bottle and cork it up.

342. _Ginger Beer._

Boil gently, in a gallon of water, three table-spoonsful of cream of
tartar, three of ginger, and a lemon cut in slices. When it has boiled
half an hour, take it from the fire, strain and sweeten it to your
taste--white sugar is the best, but brown sugar or molasses answers very
well. Put to it, when lukewarm, half a pint of fresh yeast. Turn it off
carefully, when fermented, bottle it, and keep it in a cool place. It
will be fit to drink in the course of seven or eight days.

343. _Instantaneous Beer._

Put to a pint and a half of water four tea-spoonsful of ginger, a
table-spoonful of lemon-juice--sweeten it to the taste with syrup or
white sugar, and turn it into a junk bottle. Have ready a cork to fit
the bottle, a string of wire to tie it down, and a mallet to drive in
the cork. Then put into the bottle a heaping tea-spoonful of the
super-carbonate of soda, cork it immediately, tie it down, then shake
the whole up well, cut the string, and the cork will fly out. Turn it
out, and drink immediately.

344. _Mixed Wine._

Take equal parts of ripe currants, grapes, raspberries, and English
cherries. Bruise them, then mix cold water with them,