In making the beer wash the roots very clean. Then bruise them so that their peculiar virtue or quality will readily yield itself. Take an ounce of each ingredient to two gallons of water. Be sure the big kettle you boil in is perfectly scoured and clean. Put in the cold water and your roots, etc., set over the fire and bring slowly to boil. Simmer for about half an hour, adding toward the end and to the proportion cited above a pound of sugar and twenty to twentyfive drops of the oil of sassafras or spruce. Put slowly into an earthen crock and cool to lukewarm. Then add the yeast, which to the above proportion is eight tablespoons of liquid yeast, or a dry yeast cake dissolved in a cup of tepid water. Stir in the yeast, cover and set away to ferment. In from three to six hours it will be drinkable. It may be kept in the jar for immediate drinking, or it may be bottled and the working delayed.

Royal Shrub

For one glass use three tablespoons of strained red currantjuice, two tablespoons of pineapplejuice, produced by cooking the fruit in sugar and water. Fill with seltzer water. Add one tablespoon of sugar and put a tablespoon of whipped cream on top. The fruit juices and seltzer must be ice cold, otherwise a tablespoon of shaved ice must be placed in each glass. [See illustration, Plate XXX.]

Strawberry Punch

Make tea by pouring a quart of fresh boiling water on three teaspoons of tea. In a punch bowl lay a fourinch square of ice, add the juice of four lemons and one orange, two cups of sugar, and a box of small strawberries the field strawberries are nicest, but if they are not to be had, use the large cultivated berries and cut them in quarters or eighths. Now pour in your tea, and add two pint bottles of Apollinaire, or the same amount of clear spring water. Stir about and ladle into cups when served.

Summer Zephyr

Cut a pound and a half of rhubarb into thin slices, cover with water, and add one bay leaf and one stick of paperbark cinnamon. Simmer until the rhubarb is tender, then strain. Add to the juice one cup of sugar and simmer ten minutes. Then add one pint of orangejuice, the juice of three lemons, half a cup of preserved gingerjuice. Put shaved ice in a pitcher and add the cooled concoction. In each glass place a halved strawberry or cherries, or any seasonable fruit. [See illustration, Plate XXX.]

Wassail Bowl

Mix half a pound of brown sugar, one pint of ale, half a nutmeg grated, half a teaspoon of ginger, a pinch of cinnamon. Heat, but do not boil. Then add half a pint of Malaya wine, one quart more of ale, and the grated rind of one lemon. Turn into a punchbowl and add as many cored and baked apples as there are guests. Serve while hot [See illustration, Plate XXXI.]

Whips

Sweeten to your taste a pint of thin cream and beat in a wineglass of wine and a tablespoon of the extract of lemon. Set in a cool place. Beat to a stiff froth the whites of three eggs. Stir them rapidly into the cream. Pour in wineglasses and serve. [See illustration, Plate XXXI.]