A fermented beer of the "root beer" sort.

To make five gallons procure either a keg that size from the liquor stores or a stone jug. Take:

4 gallons water - (a pail and a half.)

16 pounds honey - (20 large cups.)

1 ounce hops.

1 ounce of coriander seeds-.

Rind of 2 lemonc.

1/2 cupful of yeast - or yeast cake softened (with water.) Boil the honey and water together about an hour, skimming frequently, until no more scum rises. Tie the bops in a piece of muslin, and the coriander seed and shaved lemon rind in another, put them in a tub or large stone jar and pour the boiling liquor upon them. When it is no more than milk warm, spread yeast upon both sides of a piece of toast and set it floating. Cover and let stand in a warm place to ferment for three days, then draw it off without sediment into your five gallon keg, stone jug or demijohn. Let stand six hours longer, fall to the brim, so that whatever rises may run over, then cork down and keep cool. The longer it is kept the better.