1862 How to Mix Drinks or the Bon-Vivant's Companion 1$50.pdf

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196

EECIPKS FOE TEN GALLONS EACH.

1 gallon of molasses, and, when cooled to 80°(degrees) heat, 1^ 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 Beer.

9^ gallons of water boiled; let it cool to 80°(degrees) heat, and then dissolve 9 lbs. of sugar in it, having iwe- viously mixed with it,,l ounce of essence of spruce; then add 1 pint of good brewers' yeast, and pour it in a 10-gallon keg till 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.6) 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 a an ounce ofthe oil ofcinnamon; Avhen nearly lukewarm add 1 pint of yeast; let it stand for 14 hours; skim and filter; bottle, and be careful to bind the corks well.

341. Strong Sangaree.

J lb. ofcandied lemons, do. do. oranges.