HOP BEER.

Take five quarts of water, six ounces of hops, boil it three hours; then strain the liquor, add to it five quarts of water, four ounces of bruised ginger root; boil this again twenty minutes, strain and add four pounds of sugar.  When luke-warm put in a pint of yeast.  Let it ferment; in twenty-four hours it will be ready for bottling.

GINGER BEER.

Put into a kettle two ounces of powdered ginger root (or more if it is not very strong), half an ounce of cream of tartar, two large lemons, cut in slices, two pounds of broken loaf sugar and two gallons of soft boiling water.  Simmer them over a slow fire for half an hour.  When the liquor is nearly cold, stir into it a large tablespoonful of the best yeast.  After it has fermented, which will be in about twenty-four hours, bottle for use.

SPRUCE BEER.

Allow an ounce of hops and a spoonful of ginger to a gallon of water.  When well boiled, strain it and put in a pint of molasses, or a pound of brown sugar, and half an ounce or less of the essence of spruce; when cool, add a teacupful of yeast, and put into a clean tight cask, and let it ferment for a day or two, then bottle it for use.  You can boil the sprigs of spruce fir in place of the essence.

ROMAN PUNCH.  No. 1.

Grate the yellow rind of four lemons and two oranges upon two pounds of loaf sugar.  Squeeze the juice of the lemons and oranges; cover it and let it stand until next day.  Strain it through a sieve, mix with the sugar; add a bottle of champagne and the whites of eight eggs beaten to a stiff froth.  It may be frozen or not, as desired.  For winter use snow instead of ice.

ROMAN PUNCH.  No. 2.

Make two quarts of lemonade, rich with pure juice lemon fruit; add one tablespoonful of extract of lemon.  Work well and freeze; just before serving, add for each quart of ice half a pint of brandy and half a pint of Jamaica rum.  Mix well and serve in high glasses, as this makes what is called a semi or half ice.  It is usually served at dinners as a coup de milieu.

DELICIOUS JUNKET.

Take two quarts of new milk, warm it on the stove to about blood heat, pour it into a glass or china bowl and stir into it two tablespoonfuls of prepared rennet, two tablespoonfuls of powdered loaf sugar, and a small wine-glassful of pale brandy.  Let it stand till cold and eat with sugar and rich cream.  Half the quantity can be made.

RASPBERRY SHRUB.

One quart of raspberry juice, half a pound of loaf sugar, dissolved, a pint of Jamaica rum, or part rum and brandy.  Mix thoroughly.  Bottle for use.

SASSAFRAS MEAD.