BLACK-BERRY CORDIAL, ANOTHER.
Take two quarts of black-berry juice, one and a half pounds of best loaf sugar, a half ounce of nutmeg, one ounce cinnamon, a quarter of an ounce of mace, and the same of cloves and allspice pounded fine; boil all together for twenty minutes; when cold, add one pint of the best French brandy. The berries should be fresh, and if kept more than a year, add a little more brandy.
CHERRY SHRUB.
Morella cherries are the best. Pick, and mash them; put them in a jar, and set the jar in a pot of boiling water, for two hours, then strain through a flannel bag. Sweeten with the best loaf sugar; bottle it, and put a little brandy in each bottle. Sealed air tight. Keep in a cool place.
TO MAKE CHERRY BRANDY.
Have some good morella cherries. Get a small cask, one holding about five quarts; fill it nearly with cherries; add two quarts of water; the water should be hot; let it stand full three hours, then add one quart of brandy; let it stand four days; add two quarts more of water, and one of brandy; let it stand two more days, then drain it off: wash out the cask well. Put your juice on the fire with sugar, (say half a pound of sugar to two quarts of the juice) let it boil fifteen minutes; skim it; take it off, and let it get perfectly cold, then put it in the cask, and set it away. If it is too strong of the brandy, add water.
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.
MEAD.
To prepare mead, take two pounds and a half of honey; add three quarts and a pint of warm water. Mix it well, and when it is dissolved in the water, pour it into the cask. After it has fermented and is clear, bottle in stone bottles, and cork tight.