SPRUCE BEER.
Boil some sassafras root, cut fine, and half as much hops, in five gallons of water; add, while hot, two quarts of molasses, one tablespoonful of spruce, and the same of powdered ginger, and a little allspice; when perfectly cold, put it into a cask; add a gill of good yeast; mix it well. After it has fermented, bottle it.