To one gallon of currant juice, put nine pounds of the best of sugar, and two gallons of water. Set it where it wont be disturbed, and bottle it at the end of the year.
Currant Shrub.
Boil currant juice five minutes with loaf or crushed sugar—a pound of sugar to a pint of juice. Stir it constantly while cooling, and when cold, bottle it. A spoonful or two in a tumbler of water affords a refreshing beverage.
Sarsaparilla Mead.
Three pounds of sugar, three ounces of tartaric acid, one ounce of cream tartar, one of flour, one of essence of sarsaparilla, and three quarts of water. Strain and bottle it, then let it stand ten days before using it.
English Ginger Beer.
Pour four quarts of boiling water, upon an ounce and a half of ginger, an ounce of cream of tartar, a pound of clean brown sugar, and two fresh lemons, sliced thin. It should be wrought twenty-four hours, with two gills of good yeast, and then bottled. It improves by keeping several weeks, unless the weather is hot, and it is an excellent beverage. If made with loaf instead of brown sugar, the appearance and flavor are still finer.
Maple Beer.
To four gallons of boiling water, add one quart of maple syrup and a small table-spoonful of essence of spruce. When it is about milk warm, add a pint of yeast; and when fermented bottle it. In three days it is fit for use.
Spring Beer.