Wash hibiscus and ginger. Boil ginger in one quart water for about 2 minutes. Add hibiscus, remove from heat and cover. When cool, strain in large pot. Add 2 quarts water and lime juice. Sweeten to taste. Chill and serve cold. If ade is too thick, add more water and sugar to taste.

If you wish, add a dash of rum or your favorite liquor.

Rinse berries. Clean by popping berries and removing seeds. Rinse seeds, strain and save liquid. Withhold 1/2 cup red and 1/2 cup yellow berries to be used later, and put remainder in large pot.

Boil mixture until berries are soft. The juice should be of a medium syrup consistency or sticky when cool. Mash or grind berries that were saved and mix with strongest old rum available. Add to the cooked mixture.

Pour in bottles, cork and wire down securely. Store in dark place or cellar for several months. When it is fully pipened (the taste will tell), strain and rebottle for use.

To make "bitters," boil bark and herbs in one quart of water for 5 to 10 minutes. Cool. Fill another container with 4 quarts of water and sweeten with sugar. Add the bitters, then toss mixture with ladle. When it begins to foam add yeast. Strain through a clean cloth and bottle. Set aside overnight to age and ferment. Save some as a "starter" for the next making. If pineapple is available, you can add the rind of the pineapple when preparing bitters to get a pine maubi.