THE EMIGRANT'S HAND-BOOK. 165 



SPRUCE BEER. 



Take twenty-two quarts of water, and two quarts of 

 molasses ; a table-spoonful of ginger, one-fourth ounce 

 essence of spruce, and one pint of yeast stir all well 

 together, let it stand over night, and bottle for use. It 

 should be ke-pt in a cool place in warm weather. This 

 will be found a good and healthy drink at all seasons of 

 the year, but more so for the summer season. Another 

 more valuable may be made, called 



" Minute Beer," which is to be made in such quantities 

 as wanted for immediate use. Take as much water as 

 may be wanted, say two quarts ; four large spoonsful of 

 molasses, same quantity of good vinegar, and half a spoon- 

 ful of fine ginger ; mix these well together in the water ; 

 then to this mixture add half of a large spoonful of sale- 

 ratus in powder, and stir and drink when in a state of 

 effervescence. This will be found not only a delicious 

 drink in warm weather, but also a healthy beverage. The 

 proportions of the articles, to be more or less as may be 

 the quantity of beer wanted. 



SAUSAGES. 



Proportion your meat about half fat and half lean ; cut 

 it fine ; then to one hundred pounds of meat add two and 

 a quarter pounds of salt, ten ounces sage, and ten ounces 

 of pepper made fine. Warm the meat, and mix them in 

 thoroughly and stuff them, and the thing is done right. If 

 any wish to keep them through the summer good and fresh, 

 put them in a clean firkin, warm fat and pour in until you 

 cover them ; cover and set them in the cellar, and they 

 will keep good the year round. 



ANOTHER MODE. 



Prepare the sausage meat in the usual way. Then, 

 instead of putting :he meat in skins, prepared from hog's 



