Directions for Cookery, in its Various Branches

and a half of water, till they fall to the bottom, Then strain the water, and when it is lukewarm, stir into it a table-spoonful of ground white ginger; a pint of molasses; a table-spoonful of essence of spruce; and half a pint of yeast. Mix the whole well together in a stone jug, and let it ferment for a day and a half, or two days. Then put it into bottles, with three or four raisins in the bottom of each, to prevent any further fermentation. It will then be fit for immediate use. GINGER BEER. Break up a pound and a half of loaf-sugar, and mix with it three ounces of strong white ginger, and the grated peel of two lemons. Put these ingredients into a large stone jar, and pour over them two gallons of boiling water. When it becomes milk-warm strain it, and add the juice of the lemons and two large table-spoonfuls of strong yeast. Make this beer in the evening and let it stand all night. Next morning bottle it in little half pint stone bottles, tying down the corks with twine. MOLASSES BEER. To six quarts of water, add two quarts of West India molasses; half a pint of the best brewer's yeast; two table-spoonfuls of ground ginger; and one table-spoonful of cream of tartar. Stir all together. Let it stand twelve hours, and then bottle it, putting three or four raisins into each bottle. It will be much improved by substituting the juice and grated peel of a large lemon, for one of the spoonfuls of ginger. Molasses beer keeps good but two or three days. SASSAFRAS BEER. Have ready two gallons of soft water; one quart of wheat bran; a large handful of dried apples; half a pint of molasses; a small handful of hops; half a pint of strong fresh yeast, and a piece of sassafras root the size of an egg. Put all the ingredients (except the molasses and yeast) at once into a large kettle. Boil it till the apples are quite soft. Put the molasses into a