Checkerberry leaves (a large handful). Black cherry-tree bark (very little). Winter-green (a little).
Sassafras root. Horse-radish (very little). Dandelion root (very little). Spruce, three or four twigs (leaves and all).
2 quarts cold water.
Put it in a jug. Cover the jug (uncorked) with a netting, and leave it to ferment (about one and a half days). When ready, cork it tight.
The second time you make it, use no yeast; but pour the new beer on the dregs of the old.
2 1/2 ounces tartaric acid.
1 ounce cream of tartar.
2 quarts water.
2 pounds white sugar.
2 eggs, whites, well beaten with
2 tablespoonfuls flour.
Put all together. Scald. When cool, add a little of any kind of flavoring. Bottle, and keep in a cool place.
To use it, put two tablespoonfuls of syrup to a glassful of cold water; add half a teaspoonful of soda; beat it and drink at once while foaming.
A delicious, cool drink on a hot day, and an excellent substitute for soda water when that cannot be had.