Break up a pound and a half of loaf-sugar, and mix with it three ounces of strong white ginger, and the grated peel of two lemons. Put these ingredients into a large stone jar, and pour over them two gallons of boiling water. When it becomes milk-warm strain it, and add the juice of the lemons and two large table-spoonfuls of strong yeast. Make this beer in the evening and let it stand all night. Next morning bottle it in little half pint stone bottles, tying down the corks with twine. MOLASSES BEER. To six quarts of water, add two quarts of West India molasses; half a pint of the best brewer’s yeast; two table-spoonfuls of ground ginger; and one table-spoonful of cream of tartar. Stir all together. Let it stand twelve hours, and then bottle it, putting three or four raisins into each bottle. It will be much improved by substituting the juice and grated peel of a large lemon, for one of the spoonfuls of ginger. Molasses beer keeps good but two or three days. SASSAFRAS BEER. Have ready two gallons of soft water; one quart of wheat bran; a large handful of dried apples; half a pint of molasses; a small handful of hops; half a pint of strong fresh yeast, and a piece of sassafras root the size of an egg. Put all the ingredients (except the molasses and yeast) at once into a large kettle. Boil it till the apples are quite soft. Put the molasses into a small clean tub or a large pan. Set a hair sieve over the vessel, and strain the mixture through it. Let it stand till it becomes only milk-warm, and then stir in the yeast. Put the liquor immediately into the keg or jugs, and let it stand uncorked to ferment. Fill the jugs quite full, that the liquor in fermenting may run over. Set them in a large tub. When you see that the fermentation or working has subsided, cork it, and it will be fit for use next day. Two large table-spoonfuls of ginger stirred into the molasses will be found an improvement. If the yeast is stirred in while the liquor is too warm, it will be likely to turn sour. If the liquor is not put immediately into the jugs, it will not ferment well. Keep it in a cold place. It will not in warm weather be good more than two days. It is only made for present use. GOOSEBERRY WINE. Allow three gallons of soft water (measured after it has boiled an hour) to six gallons of gooseberries, which must be full ripe. Top and tail the gooseberries; put them, a few at a time, into a wooden dish, and with a rolling-pin or beetle break and mash every one; transferring them, as they are done, into a large stone jar. Pour the boiling water upon the mashed gooseberries; cover the jar, and let them stand twelve hours. Then strain and measure the juice, and to each quart allow three-quarters of a pound of loaf-sugar; mix it with the liquid, and let it stand eight or nine hours to dissolve, stirring it several times.