Cream Ginger Beer

1½ ounces root ginger, bruised; put in a preserving bottle, and add 8 lemons, sliced. 1 handful hops.

2 quarts of cold water. Let the mixture boil slowly two hours. Put in a large jar.

3 pounds sugar.

10 quarts lukewarm water.

1 ounce cream-tartar. 1 cupful yeast.

Whites of 6 eggs.

Pour the boiling hot liquid over this and let stand a day or two before bottling; fasten the corks securely with strings. A healthy drink.

Boot And Bark Beer

Gather a half bushel basket of spruce boughs, sassafras roots, sarsaparilla roots, sweet fern, winter green leaves, black birch bark, black cherry bark, dandelion and dock roots. Boil in 6 gallons of water with a large handful of hops and a quart of wheat bran. Strain through a sieve, turn in 8 quarts of molasses, and, if very strong, add a gallon or two of cold water. When cool put in ½ pint yeast and when it begins to work make a very slight vent for the escape of gas. In three days it will be ready for use. Excellent and healthful.

Hop Beer

1 handful of hops boiled in 1 quart water; strain.

1 teaspoonful ginger.

1 pailful lukewarm water.

1 pint molasses. 1 cupful yeast.

Let stand twenty-four hours; skim and bottle for use. Re-freshing and medicinal in its nature.