LEMON CORDIAL.

Cut six fresh lemons in thin slices, put them into a quart and a half of milk, boil it until the whey is very clear, then pass it through a sieve; put to this whey, one and a half quarts of French brandy, and three pounds of powdered loaf sugar; stir it till the sugar is dissolved—­let it stand to refine, and bottle it; pare some of the yellow rind of the lemons very thin, and put a little in each bottle.

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GINGER BEER.

Pour two gallons of boiling water on two pounds brown sugar, one and a half ounce of cream of tartar, and the same of pounded ginger; stir them well, and put it in a small cask; when milk warm, put in half a pint of good yeast, shake the cask well, and stop it close—­in twenty-four hours it will be fit to bottle—­cork it very well, and in ten days it will sparkle like Champaigne—­one or two lemons cut in slices and put in, will improve it much.  For economy, you may use molasses instead of sugar—­one quart in place of two pounds.  This is a wholesome and delicious beverage in warm weather.

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SPRUCE BEER.

Boil a handful of hops, and twice as much of the chippings of sassafras root, in ten gallons of water; strain it, and pour in, while hot, one gallon of molasses, two spoonsful of the essence of spruce, two spoonsful of powdered ginger, and one of pounded 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.

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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.

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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.