We have placed here such beverages as are rather employed as a refreshing luxury than either medicinally of as regular articles of diet. Wines, spirits, etc, are necessarily excluded. The medicinal mineral waters will be found elsewhere.

Ginger Beer. 1. Infuse 3 oz. of bruised ginger in 4 gallons of boiling water till cold. Strain through tammy or flannel. Dissolve in the liquor 5 lbs. of loaf sugar, and add half a pint of solid yeast, and 2 1/2 oz. of cream of tartar. In cold weather it will be necessary to set the cask near the fire, so as to excite brisk fermentation. As soon as this subsides, rack off the clear liquor, return it into the cask previously washed out, and allow it to work for a day or two longer. Then draw it off and bottle it. - Mr. Donovan.

2. Ginger sliced 1 oz., dried orange peel 1/2 oz.; tie them in a bag, and boil with 16 lbs. of water, and strain; add 3/4 of an oz. of tartaric or citric acid, 25 drops of essence of lemon, and 24 oz. of loaf sugar. When sufficiently cool, add 2 tablespoonfuls of fresh yeast; let it work for 12 hours and bottle it.

3. Ginger sliced 3/4 oz., essence of lemon (rubbed with sugar) 1/2 dr., lump sugar 12 oz., boiling water 8 lbs.; infuse till cold and strain. Ferment as above, with 3 or 4 spoonfuls of yeast, and bottle.

4. Boil 2 1/2 oz. of bruised ginger and 3 lbs. of sugar in 3 1/2 gallons of water for 20 minutes; put into a large pan 1 oz. cream of tartar, and the juice and rind of two lemons; pour the boiling liquor over them, and stir the whole well together; when milk-warm add 1/4 pint of good ale yeast, cover it, and let it work for 2 or 3 days, skimming it frequently; then strain it through a jelly-bag into a cask, add 1/2 pint of brandy, bung down close, and in 2 or 3 weeks, bottle it in the usual way.

5. Boil 22 oz. bruised ginger in 3 gallons of water for 1/2 an hour; add 20 lbs. of white sugar, 18 oz. of lemon-juice, 1 lb. of honey, and 15 gallons of water, and strain through a cloth. When cold add the white of an egg, and 1/2 oz. of essence of lemon; after standing 4 days, bottle, and lay the bottles in a cellar for three weeks.

6. Prepare a clear decoction or infusion of ginger with sugar and lemon as above; but instead of fermenting it with yeast, charge it strongly with carbonic acid gas by means of a machine.

7. Imperial Pop. Cream of tartar 3 oz., ginger 1 oz., white sugar 24 oz., lemon-juice 1 oz., boiling water a gallon and a half; when cool, strain, and ferment with 1 oz. of yeast, and bottle.