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In Devonshire, water which had been pressed through the lees of a cider-mill was called beverige. In other parts of England water, cider, and spices formed beverige. In New England the concoction varied, but was uniformly innocuous and weak the colonial prototype of our modern "temperance drinks." In many country houses a summer drink of water flavored with molasses and ginger was called beverige.
Switchel was a drink similar to beverige, but when served out to sailors was strengthened by a little vinegar and rum. The name was commonly used in New Hampshire and central Massachusetts. Ebulum was made of the juices of the elder and juniper berries mixed with ale and spices.
A traveller in Maine just after the Revolution said that their cider was purified by the frost, colored with corn, and looked and tasted like Madeira. Beverige also was drunk by the colonists. This name was applied to various mild and watery drinks. In the West Indies the juice of the sugar-cane mixed with water was so called.
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