1864 Bar Tender's Guide price $2 00 by Jerry Thomas

196

RECIPES FOE TEN GALLONS EACH.-

1 galloa -of molasses, and, when cooled to 80°(degrees) heat, lb. of roasted bread soaked in fresh brewers' yeast; fill up a lO-gallonkeg; 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 pre viously mixed with it 1 ounce of essence of spruce; then add 1 pint of good brewers' yeast, and pour it in a lO-ffallon kesr till fermentation is ovei-; then add a hand- O O * 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 of cream of tartar. 15 do. ground ginger. 10 lemons, out 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 ^ an ounce of the oil of cloves and ^ an ounce ofthe oil ofcinnamon; when nearly lukewarm add 1 pint of yeast; let it stand foi* 14 bpuis; skim and filter; bottle, and be careful to bind the corks well.

341. Strong Sangaree.

ilb. ofcandied lemons. J do. do. oranges.