Cider was supplied in large amounts to students at college at dinner and "bever," being passed in two two-quart tankards from hand to hand down the commons table. It was given liberally to all travellers and wanderers who chanced to stop at the farmer's door; to all workmen and farm laborers; and an "Indian barrel," whose contents were for free gift to every tramp Indian or squaw, was found in many a farmer's cellar. A traveller in Maine just after the Revolution said that their cider was purified by the frost, colored with corn, and looked and tasted like Madeira. Beverige also was drunk by the colonists. This name was applied to various mild and watery drinks. In the West Indies the juice of the sugar-cane mixed with water was so called. In Devonshire, water which had been pressed through the lees of a cider-mill was called beverige. In other parts of England water, cider, and spices formed beverige. In New England the concoction varied, but was uniformly innocuous and weak--the colonial prototype of our modern "temperance drinks." In many country houses a summer drink of water flavored with molasses and ginger was called beverige. The advertisement in the _Boston News Letter_, August 16th, 1711, of the sale of the captured Neptune with her lading, at the warehouse of Andrew Fanueil, had "Wine, Vinegar and Beveridge" on the list. This must have been stronger stuff than molasses and water, to have been worth barrelling and sending across the water. Switchel was a drink similar to beverige, but when served out to sailors was strengthened by a little vinegar and rum. The name was commonly used in New Hampshire and central Massachusetts. Ebulum was made of the juices of the elder and juniper berries mixed with ale and spices. Perry was made to some extent from pears, and was advertised for sale in the _Boston News Letter_, and one traveller told of "peachy" made from peaches. Spruce and birch beer were brewed by mixing a decoction of sassafras, birch, or spruce bark with molasses and water, or by boiling the twigs in maple sap, or by boiling together pumpkin and apple-parings, water, malt, and roots. Many curious makeshifts were resorted to in the early days. One old song boasted "Oh we can make liquor to sweeten our lips Of pumpkins, of parsnips, of walnut-tree chips."