Pour 8 gallons of cold water into a barrel, and then boiling 8 gallons more, put that in also, add 12 lbs. of molasses, with about ½ lb. of the essence of spruce; and on its getting a little cooler, ½ a pint of good ale yeast. The whole being well stirred or rolled in the barrel, must be left with the bung out for two or three days; after which the liquor may be immediately bottled, well corked up, and packed in saw-dust or sand, when it will be ripe, and fit to drink in a fortnight. Remember, that it should be drawn off into quart stone bottles, and wired. 401. WHITE SPRUCE BEER. For a cask of six gallons, mix well together ¼ lb. of the purest essence of spruce, 7 lbs. of loaf-sugar made into a clarified syrup, and about 1½ gallons of hot water; and when sufficiently stirred and incorporated; put it into the cask, and fill up with cold water. Then add about a ¼ of a pint of good ale yeast, shake the cask well, and let it work for three or four days: after which, bung it up. In a few days it may be bottled off after the usual manner, and in a week or ten days it will be fit for use. If, on bunging it close, about ¼ of an oz. of isinglass, first dissolved in a little of the warmed liquor, or in cider, be stirred in, by way of fining, it will acquire a superior degree of clearness. In proportion to the coldness of the weather, the quantity of yeast should be increased. Some, instead of yeast, use ale or beer-grounds the first time of making, and afterwards the grounds of their former spruce beer. In warm weather, very little ferment is requisite. 402. SELTZER WATER. Take of water any quantity. Impregnate it with about ten times its volume of carbonic acid gas, by means of a forcing pump. 403. LIQUID MAGNESIA. Take of water 1 gallon, carbonate of magnesia, 3 drachms, and impregnate it as above. 404. POTASS WATER. Take one ounce of subcarbonate of potass, and impregnate as above. 405. SODA WATER. Take 2 ounces of subcarbonate of soda, and impregnate as above. 406. PORTABLE LEMONADE. Take of tartaric acid, ½ oz. loaf sugar, 3 oz. essence of lemon, ½ drachm. Powder the tartaric acid and the sugar very fine, in a marble or wedgewood mortar, (observe never to use a metal one) mix them together, and pour the essence of lemon upon them, by a few drops at a time, stirring the mixture after each addition, till the whole is added, then mix them thoroughly, and divide it into twelve equal parts, wrapping each up separately in a piece of white paper. When wanted for use, it is only necessary to dissolve it in a tumbler of cold water, and fine lemonade will be obtained, containing the flavour of the juice and peel of the lemon, and ready sweetened. 407. TO MAKE CHOCOLATE.