1872 Cooling Cups and Dainty Drinks (Mixellany)

Spruce Beer. 105 ture; strain clear; add \ pint of alcohol; and bottle in a fortnight. To aerate Ginger Beer and oilier Drinks, — Dissolve in 1 gallon of water 2 drachms essence of ginger, and \ pint of lemon-juice, 2 drops essence of lemon-peel; when well mixed, bottle in ginger beer bottles, filling only to the shoulder ; add to each bottle J drachm of bicarbonate of soda; drive in cork, and string immediately. Spruce Beer. —Sugar, l i b .; essence of spruce, 1 oz. ; boiling water, 1 gallon ; add, when luke- warm, a tablespoonful of German yeast; ferment, and bottle like ginger beer. White Spruce Beer. —To 1J pint of essence of white spruce add o gallons of boiling water and 61bs. 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 ginger, 6 oz. of essence of spruce; boil the ginger, hops, and allspice in the water for one hour ; stir in the molasses and spruce ; strain while warm into a cask; stir in ^ pint good yeast; when the fermenta- tion ceases, bung up the cask; in six days draw from tap and bottle. Sarsaparilla or Lisbon Diet Beer. —Infuse 1J oz.