1862 Bar Tender's Guide price $1.50 by Jerry Thomas

EEOEPES FOE TEE GAJLLONB EACH.

196

1 gallon of molaases, and, when cooled to 80°(degrees) heat, lb. of roasted bread soaked in fresh brewers' yeast; fill up a 10-gallon keg; when fermentation is over mix with it the white of one egg beaten to froth; bung it, and bottle when clear. 339. Spruce iBeer. 91 gallons of water boUed; let it cool to 80°(degrees) heat, and then dissolve 9 lbs. of sugar in it, havmg pre- viously mixed with it 1 ounce of essence of spruce; then add 1 pint of good brewers' yeast, and pour it in a 10-gallon keg tUl fermentation is over; then add a hand ful of brick powder and the white of 2 eggs beaten .to a froth; mix with the beer, and let it stand till clear, then bottle.

340. Stomachic Beverage.

10 gallons of boiling water. 10 ounces ofcream of tartar. 15 do. ground ginger. 10 lemons, cut in slices.

Macerate (see No.5) together; let it stand till nearly cold; strain, press, and dissolve in it 15 lbs. of sugar, pre viously rubbed together with a an ounce of the oil of cloves and i an ounce ofthe oU ofcinnamon; when nearly lukewarm add 1 pint of yeast; let it stand for U hours; skim and filter; bottle, and be careful to bind the corks well.

341. Strong Sangaree.

J lb. ofcandied lemons- i do. do. .oranges.