tand till next day; take the mint carefully out, and put in as
much more, which must be taken out next day--do this the third time:
then put three quarts of water to the brandy, and one pound of loaf
sugar powdered; mix it well together--and when perfectly clear, bottle
it.

* * * * *

HYDROMEL, OR MEAD.

Mix your mead in the proportion of thirty-six ounces of honey to four
quarts of warm water; when the honey is completely held in solution,
pour it into a cask. When fermented, and become perfectly clear, bottle
and cork it well. If properly prepared, it is a pleasant and wholesome
drink; and in summer particularly grateful, on account of the large
quantity of carbonic acid gas which it contains. Its goodness, however,
depends greatly on the _time_ of bottling, and other circumstances,
which can only be acquired by practice.

* * * * *

TO MAKE A SUBSTITUTE FOR ARRACK.

Dissolve two scruples flowers of Benzoin, in one quart of good rum.

* * * * *

LEMON CORDIAL.

Cut six fresh lemons in thin slices, put them into a quart and a half of
milk, boil it until the whey is very clear, then pass it through a
sieve; put to this whey, one and a half quarts of French brandy, and
three pounds of powdered loaf sugar; stir it till the sugar is
dissolved--let it stand to refine, and bottle it; pare some of the
yellow rind of the lemons very thin, and put a little in each bottle.

* * * * *

GINGER BEER.

Pour two gallons of boiling water on two pounds brown sugar, one and a
half ounce of cream of tartar, and the same of pounded ginger; stir them
well, and put it in a small cask; when milk warm, put in half a pint of
good yeast, shake the cask well, and stop it close--in twenty-four hours
it will be fit to bottle--cork it very well, and in ten days it will
sparkle like Champaigne--one or two lemons cut in slices and put in,
will improve it much. For economy, you may use molasses instead of
sugar--one quart in place of two pounds. This is a wholesome and
delicious beverage in warm weather.

* * * * *

SPRUCE BEER.

Boil a handful of hops, and twice as much of the chippings of sassafras
root, in ten gallons of water; strain it, and pour in, while hot, one
gallon of molasses, two spoonsful of the essence of spruce, two
spoonsful of powdered ginger, and one of pounde