I found this in an 1887 issue of the Hollis Times, a newspaper out of New  Hampshire and thought I would share it.

Maple Beer: To four gallons boiling water put one quart maple syrup and one tablespoonful essence of spruce; when about milk warm add one pint of yeast, and when fermented bottle it. In three days it will be fit for use

Currant Shrub: Boil currant juice and sugar, in proportion of one pound sugar to one pint juice, five minutes. Stir it constantly while cooling; when cold, bottle it. Use like raspberry shrub, one spoonful or two to a tumbler full of water.

Raspberry Liquor: A pint of raspberries in a quart of spirits must be corked tightly for a month; then clarify a pound of sugar in a pint and a half of water; filter off the spirit and add it to the syrup; mix well and put it in small bottles.

Raspberry Vinegar: Mash two quarts of raspberries in an earthen vessel, put them in a large stone bottle or jar, pour into them two quarts of good wine vinegar, cork the jar slightly and let the juice distill in the sun or warmth for two or three weeks; then filter clear and bottle it, corking it well.

English Ginger Beer: Pour four quarts of boiling water on one ounce and a half of ginger, one ounce cream tartar, one pound brown sugar and two lemons sliced thin. Put in two gills (a gill is about 4 ounces) of yeast, let it ferment twenty-four hours and bottle it. It improves by keeping a few weeks, unless it is very hot weather, and it is a very nice beverage.

Lemonade Syrup: With one pound of sugar,  rasp the yellow rind of six lemons. Moisten the sugar with as much water as it will absorb, and boil it to a clear syrup. Add the juice of twelve lemons, stirring it in well beside the fire, but do not let it boil any more. Bottle the syrup at once, and cork it when cold. Mix a little of this syrup with cold water when lemonade is wanted.