Strawberry Wine

Put the berries in a large vessel, and mash until all the juice is obtained. Then to one gallon of juice add three pounds white sugar and three quarts water. Strain it well, and put in a demijohn to ferment, with a piece of network tied over the mouth of the vessel. After fermentation it is again strained and tightly bottled for use.

Blackberry Cordial

Half a gallon blackberry juice, two pounds white sugar, several sticks cinnamon, teaspoonful cloves, one of allspice tied in a very thin piece of muslin; put all on to boil for fifteen or 16 twenty minutes. When partly cool add one pint good old whiskey and one pint old apple brandy. Shake together well, and seal your jug. This keeps for several years.

Beer

Two quarts wheat bran, two and a half gallons water, a few hops, one pint molasses, and one pint of yeast.

Egyptian Punch

Peel eighteen lemons, steep the rinds in one gallon rum or brandy (or equal quantity of each) for thirty hours. Add five quarts water, two nutmegs, grated, three pounds loaf sugar, the pieces of the lemons, and two quarts boiling milk. Stir well, strain through flannel bag until perfectly clear.

Ginger Beer

Three gallons boiling water, three pounds white sugar, two tablespoonsful cream of tartar, two lemons, one ounce green ginger; put all in a stone jar and pour the water on it. Let it stand until milk warm, and stir in a teacup of yeast. Make about dusk - let it stand all night and bottle in the morning. Throw the corks into boiling water, then squeeze them in a lemon squeezer before putting in the bottles. Tie them down tight.

Currant Shrub

One gallon juice, add two pounds white sugar, one quart brandy or whiskey; stew the juice and sugar ten minutes, then add the brandy, put in bottles or a jug; when used add water and ice; if not sweet enough add more sugar.

Cherry Bounce

Fill a demijohn with cherries, and fill up with whiskey, let it stand three or four months, then draw off and sweeten to your taste; this will keep for years, the older the better.

roman punch

One gallon water, three pounds loaf sugar, one pint old Jumaica rum, one pint brandy, six lemons; freeze and serve in glasses after soup on great occasions, and good any time.

Blackberry Cordial

To a quart of juice take one pound loaf sugar, quarter ounce mace, cinnamon, cloves, and allspice, the spice to be pulverized; boil all together fifteen minutes, and to every pint when cold add one gill of best brandy.

Claret Peach Cordial

One pound peaches pared and cut up, one pound sugar powdered and sprinkled on them; boil them for two hours until they are a rich syrup, then strain and add brandy to your taste and bottle it.

Ginger Pop

Two pounds brown sugar, one large tablespoonful of the fibrous part of ginger, half lemon sliced, one dessertspoon of cream of tartar, pour on it two gallons of boiling water, when milk warm stir in one pint brisk yeast; make it in the morning, bottle it at night. It will be ready for use in three days.