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WLimu
SPRUCE
BEER
Boll
a
handful
of
hops
and
two
handfuls
of
the
chips
of
sassafras
root,
in
ten
gallons
of
water.
Strain
it,
and
turn
on,
while
hot,
one
gallon
of
molasses,
two
spoonfuls
of
the
essence
of
spruce,
two
spoonfuls
of
ginger,
one
spoonful
of
pounded
allspice.
Put
it
into
a
cask,
and
when
cold
enough,
add
one-
half
pint
of
good
yeast.
Stir
it
well;
stop
it
close.
When
clear,
bottle
and
cork
it.
STRAWBERRY
WINE,
NO.
1
Twelve
gallons
bruised
strawberries,
ten
gallons
cider,
seven
gallons
water,
twenty-
five
pounds
sugar.
Ferment,
then
add
one-
half
ounce
bruised
orris
root,
one-half
ounce
bruised
bitter
almonds,
one-half
ounce
bruised
cloves,
six
ounces red
tartar.
STRAWBERRY
WINE,
NO.
2
Crush
the
berries
and
add
one
quart
of
water
to
one
gallon
of
berries
and
let
stand
twenty-four
hours.
Strain
and
add
two
and
one-half
pounds
of
white
sugar
to
one
gal-
lon
of
juice.
Put
in
cask,
with
thin
muslin
tacked
over
the
bung-hole,
and
let
ferment,
keeping
it
full
from
a
quantity
reserved
for
the
purpose.
If
a
small
quantity
is
made,
use
jugs
or
bottle.
When
fermentation
103