About a month before Easter, take one hundred-weight, more or less, of beetroot, which must be thoroughly washed and scraped. Place the whole in a clean barrel of sufficient size, adding five or six gallons of lukewarm water. Let this stand in a cool place until signs of fermentation are observed, when the cover must be removed and a fresh one of clean linen placed over the barrel.

The liquor is boiled as required, with any condiments and spices that are liked, and may be used either hot or cold. It is considered to be an excellent tonic.