21 / 158
j^oMt
JHaire
WLinm
is
pleasant
in
hot
weather,
and
very
good
in
fevers.
TO
MAKE
BEER
AND
ALE
FROM
PEA-SHELLS
Fill
a
boiler
with
green
shells
of
peas,
pour
on
water
till
it
rises
half
an
inch
above
the
shells,
and
simmer
for
three
hours.
Strain
off
the
liquor,
and
add
a
strong
decoction
of
wood-sage,
or
hops,
so as
to
render
it
pleasantly
bitter;
ferment
with
yeast,
and
bottle.
BIRCH
WINE
The
liquor
of
the
birch-tree
is
to
be
ob-
tained
in
the
month
of
March,
when
the
sap
begins
to
ascend.
One
foot
from
the
ground
bore
a
hole
in
each
tree,
large
enough
to
admit
a
faucet,
and
set
a
vessel
under;
the
liquor
will
run
for
two
or
three
days
without
hurting
the
tree.
Having
obtained
a
suffi-
cient
quantity,
stop
the
holes
with
pegs.
To
each
gallon
of
the
liquor
add
one
quart
of
honey,
or
two
and
one-half
pounds
of
sugar.
Boil
together
one
hour,
stirring
it
well.
A
few
cloves
may
be
added
for
flavor,
or
the
rind
of
a
lemon
or
two;
and
by
all
means
one
ounce
of
hops
to
four
and
one-half
gal-
lons
of
wine.
Work
it
with
yeast,
tun,
and
refine
with
21