Persimmon Beer

1. Remove the seeds from enough ripe persimmons to make a bushel of fruit without the seeds.
2. Line a wooden keg with clean corn shucks.
3. Mash up the persimmons with half a bushel of corn meal and half a bushel of sweet potato peelings.
4. Put in the keg and cover with water.
5. Cover and allow to stand until the taste is right, and then bore a hole in the top of the keg and draw off the beer.
6. If you put a piece of cornbread in a cup and fill up the cup with persimmon beer, you'll have something highly satisfactory.
7. Indulge cautiously until you learn your capacity.