Dissolve l 1/2 oz. of compound extract of sarsaparilla in lgal. of hot water, and when the solution is complete stir in 2 lb. of moist sugar. When the liquid is lukewarm, stir in a wineglassful of brewer's yeast and keep in a warm place overnight. Next day, skim off the yeast, strain the liquid, and bottle; tie down the corks, and leave for a week to become brisk. Instead of the extract, 1/2 lb. of sliced sarsaparilla root may be used, but this will have to be boiled with the water; 1 oz. of liquorice root and 1/2 oz. of aniseed added to the beer are considered by some an improvement.