1862 The Bartender's Guide price $2,50 by Jerry Thomas

RECirES FOli TEN GALLONS EACH.

I'Ji)

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

and bottle when clear

it,

339. Spruce Beer,

let it cool to 80° (degrees)

91 gallons of water boiled ;

heat, and then dissolve 9 lbs. of sugar in it, 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 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. having pre-

340. Stomachic Beverage.

1 0 gallons of boiling water. 10 ounces of cream 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 i an ounce of the oil of cloves and i an oun^e of the oil of cinnamon ;

341. Strong Sangaree.

I lb. of candied lemons.

oranges.

do. do.

I