Sweet, ripe persimmons, mashed and strained, one bushel; wheat bran, one and one-half bushels; mix well together and bake in loaves of convenient size. Break them in a barrel, and add twelve gallons of water and two or three ounces of hops. Keep the barrel in a warm room. As soon as fermentation subsides, bottle off the beer, having good, long corks, and place the bottles in a low temperature, and it will keep and improve for twelve months.