1867 Six Hundred Receipts by John Marquart

600 MISCELL.INEOUS VALUABLE RECEIPTS.

54

No. 87.

JBroiim Spruce Beer,

Pour 8 gallons fresh water into a barrel, and then 8 gallons more boiling hot ; add 1 gallon molasses, and J pound essence of spruce ; when nearly cool, put in J pint of good ale yeast. This must be well stirred and w-ell mixed ; leave the bung out 2 or 3 days. After which, the liquor may be immediately bottled, well corked and tied, and packed in sawdust or sand, and it will be ripe and fit to drink in two weeks. No. 88. To make good Ginger Beer. Take 1 spoonful ground ginger. 1 spoonful cream of tartar, 1 pint yeast. 1 pint molasses. 6 quarts cold water. Mix, and let it stand a few hours, until it begins to ferment ; then bottle it, set it in a cool place : in 8 hours it will be good.

No. 89. To make Imperial Ginger Beer, Take 1 pound cream of tartar. 2 ounces ginger, ground. 7 pounds white sugar. 1 drachm essence of lemon. 6 gallons water. J pint yeast.

Bottle, and tie the corks lown.