Beer, Sarsaparil′la

Syn. Lis′bon di′et-beer , Span′ish Jarave ; Cerevis′ia sar′zæ , C. sarsaparil′læ , Infu′sum s. para′tum fermentatio′ne , ., L. Prep. 1. Compound extract of sarsaparilla, 1 1 ⁄ 2 oz. ; hot water, 1 pint ; di olve, and when cold, add of good pale or East-India ale, 7 pints. 2. Sarsaparilla (sliced), 1 lb. ; guaiacum-bark (bruised small), 1 ⁄ 4 lb. ; guaiacum-wood (rasped), and liquorice root (sliced), of each 2 oz. ; aniseed (bruised), 1 1 ⁄ 2 oz. ; mezereon root-bark, 1 oz. ; cloves (cut small), 1 ⁄ 4 oz. ; moist sugar, 3 1 ⁄ 2 lbs. ; hot water (not boiling), 9 quarts; mix in a clean stone jar, and keep it in a moderately warm room (shaking it twice or thrice daily) until active fermentation sets in, then let it repose for about a week, when it will be fit for use. Obs. It is said to be superior to the other preparations of sarsaparilla as an alterative or purifier of the blood, particularly in old affections. That usually made has generally only one half the above quantity of sugar, for which treacle is often substituted; but in either case it will not keep well; whereas, with proper caution, the products of the above formulæ may be kept for one, or even two years. No yeast must be used.— Dose. A small tumblerful 3 or 4 times a day, or oftener.