1922 Old Time Recipes Liquors Shrubs(4th edition) by Helen S Wright

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is pleasant in hot weather, and very good in fevers. TO MAKE BEER AND ALE FROM PEA-SHELLS Fill a boiler with green shells of peas, pour on water till it rises half an inch above the shells, and simmer for three hours. Strain off the liquor, and add a strong decoction of wood-sage, or hops, so as to render it pleasantly bitter; ferment with yeast, and bottle. BIRCH WINE The liquor of the birch-tree is to be ob- tained in the month of March, when the sap begins to ascend. One foot from the ground bore a hole in each tree, large enough to admit a faucet, and set a vessel under; the liquor will run for two or three days without hurting the tree. Having obtained a suffi- cient quantity, stop the holes with pegs. To each gallon of the liquor add one quart of honey, or two and one-half pounds of sugar. Boil together one hour, stirring it well. A few cloves may be added for flavor, or the rind of a lemon or two; and by all means one ounce of hops to four and one-half gal- lons of wine. Work it with yeast, tun, and refine with 21