Although this beverage is known under the name of beer, it is, in fact, a wine as much as many others that are acknowledged as such. It is of two kinds, brown and white. The latter is by far preferable, and is made as follows: Take seven pounds of the cheapest loaf sugar; dissolve it in four and a half gallons of hot water. When the temperature has fallen to blood heat, mix in about four ounces of essence of spruce, and dissolve it perfectly by agitation; then add half a pint of good solid yeast from a brewery, and mix thoroughly. A fermentation will soon commence, which, if it be summer, will rapidly go through its stages; but if in winter, must be maintained by keeping the cask in a warm apartment. When the fermentation very perceptibly subsides, the liquor is to be drawn off, the cask well washed, and the liquor returned. A second fermentation, inconsiderable in degree, will take place, and when this diminishes, the liquor is fit for bottling. The bottles should be wired down, and laid on their sides until the liquor becomes brisk, and in high order. This will be known by the trial of a bottle; and it then becomes prudent to set the bottles on their end, lest they should burst. When kept too long in this posture, the beer is apt to become flat, in which case the bottles must be placed on their sides again. Brown spruce beer may be made exactly according to the same formula, except that in place of white sugar an equal weight of molasses or treacle is to be made use of.