Sarsaparilla wine
To one gallon of water add one pound of sarsaparilla leaves and stems, two pounds of sugar, one-quarter of a pound of raisins, and one lemon. As the fruit contains a natural ferment, it will undergo that process spontaneously, without the use of yeast. Let it stand five days, strain and bottle. If you have not the herb, omit the sugar, and use in its place a gallon of sarsaparilla syrup.
(Purchase a “shaker” for compounding drinks in which cracked ice forms an important factor. This shaker consists simply of a thick glass tumbler, over which is turned, upside-down, a larger cup of tin. This cup fits tightly over the glass, and the contents of the tumbler may be vigorously shaken until thoroughly mixed and foamy.)