1869 Cooling Cups and Dainty drinks by William Terrington

105

Spruce Beer.

and

add

pint of alcohol ;

clear

strain

ture

5-

;

I

;

bottle in a fortnight. To aerate Ginger Beer and other Drinks . ' Dissolve in 1 gallon of water 2 drachms essence of ginger, and 1 pint of lemon-juice, 2 drops essence of lemon-peel ; when well mixed, bottle in ginger

add

filling only to the shoulder ;

beer bottles,

to

; each bottle k drachm of bicarbonate of soda ;

drive

: in cork, and string immediately. Spruce Beer. — Sugar, lib. ;

essence of spruce,

add, when luke-

boiling water,

1 gallon

oz.

1

;

;

i warm, a tablespoonful of German yeast ;

ferment,

1 and bottle like ginger beer. White Spruce Beer.

— To 1 ^ pint of essence of

1 white spruce add 3 gallons of boiling water and 61 bs. of loaf-sugar ; ferment with yeast, and use same formula as in ginger beer. Spruce Beer. — To 6 gallons of water, add 2 quarts ; of molasses, 3 oz. of hops, 2 oz. allspice, fib. bruised

I ginger, 6 oz. of essence of spruce ;

boil the ginger,

hops, and allspice in the water for one hour ;

stir in

strain while warm into a

the molasses and spruce ;

when the fermenta-

; stir in £ pint good yeast ;

cask

;

• tion ceases, bung up the cask ;

in six days draw from

tap and bottle. Sarsaparilla or Lisbon Diet Beer.

— Infuse

oz.