ring it twice or thrice a day. Then strain and press the liquor from the ingredients, put it in a cask, and let it stand six months; then draw it clean off into another vessel. Bottle it in two days; in a month or six weeks it will be fit to drink, but best when it is a year old.
To every quart of water put a sprig of rue, and to every gallon a handful of fennel roots; boil these half an hour, then strain it out, and to every gallon of this liquor put three pounds of honey. Boil it two hours, and skim it well. When it is cold, pour it off, and turn it into the vessel, or such cask as is fit for it. Keep it a year in the vessel, and then bottle it. It is a very good sack.
One-half pound of Spanish sarsaparilla. Boil five hours, so as to strain off one gallon. Add eight pounds sugar, five ounces of tartaric acid. One-quarter of a wineglass of syrup to one gill of water, and one-quarter of a teaspoonful of soda water, is a fair proportion for a drink.