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IS^omt
jmatre
WLimu
ring
it
twice
or
thrice
a
day.
Then
strain
and
press
the liquor
from
the
ingredients,
put
it
in
a
cask,
and
let
it
stand
six
months
then
draw
it
clean
off
into
another
vessel.
Bottle
it
in
two
days;
in
a
month
or
six
weeks
it
will
be
fit
to
drink,
but
best
when
it
is
a
year
old.
TO
MAKE
SARATOGA
WINE
OR
ENGLISH
SACK
To
every
quart
of
water
put
a
sprig
of
rue,
and
to
every
gallon
a
handful
of
fennel
roots
;
boil
these
half
an
hour, then
strain
it
out,
and
to
every
gallon
of
this
liquor
put
three
pounds
of
honey.
Boil
it
two
hours,
and
skim
it
well.
When
it
is
cold,
pour
it
off,
and
turn
it
into
the
vessel,
or
such
cask
as
is
fit
for
it.
Keep
it
a
year
in
the
vessel,
and
then
bottle
it.
It
is
a
very
good
sack.
SARSAPARILLA
MEAD
One-half
pound
of
Spanish
sarsaparilla.
Boil
five
hours,
so
as
to
strain
off
one
gal-
lon.
Add
eight
pounds
sugar,
five
ounces
of
tartaric
acid.
One-quarter
of
a
wine-
glass
of
syrup
to
one
gill
of
water,
and
one-
quarter
of
a teaspoonful
of
soda
water,
is
a
fair
proportion
for
a
drink.
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