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The
Still-Room
bottling
the
ginger
beer,
and
put
the beer
in
well-
washed
champagne
bottles.
It
will
be
ready
in
one
week.
Brewer's
yeast
should,
if
possible,
be
used,
but
if
none
can
be
had,
two
ounces
of
German
yeast
may
be
substituted
for
it.
—
/.
R.
To
ynake
Spruce
Beer,
—
Mince
a
quantity
of
young
sprouts
of
the
spruce,
and
boil
them
with
twenty
times
their
volume
of
water
and
an
ounce
of
sugar
to
the
pint
of
shoots.
Allow
to
cool
and
proceed
as
in
making
ginger
beer.
"
He
wanted
to
make
a
?nemorandum
in
his
pocket-
book
;
it
was
about
spruce
beer,
Mr.
Knight
ley
had
been
telling
him
something
about
brewing
spruce
beer^
and
he
wanted
to
put
it
down^
Certain
other
IViyies,
—
Currant
(red,
white,
or
black),
cherry,
raspberry,
mulberry,
whortleberry,
blackberry,
apple,
grape,
and
elderberry
wines
are
made
after
the
manner
of
gooseberry
wine.
Sloe
wine
and
green
gooseberry
wine,
which
latter
is
not
recommended,
are
made
like
damson
wine.
Raisin
and
fig
wines
are
made
as
date
wine
is
made.
Orange
wine
is
made
as
lemon
wine.
Apricot,
clary,
elderflower,
ginger,
juniper,
and
gilliflower
wines
are
made
after
the
manner
prescribed
for
cowslip
wine.
It
is
often
thought
desirable
to
add
to
wines
the
flavour
of
spices
or
herbs
other
than
those
essentially
used
in
the
making
of
the
wine.
In such
a
case,
the
spices
should
be
placed
in a
muslin
bag
and
90