1874 The American Bar-Tender or The Art and Mystery of Mixing Drinks by E A Simmons

OB, THE AET OF MIXING DRINKa

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the shoulder; add to each bottle 1-4 drachm of bicarbonate of soda. Drivo in cork, and string immediately. SPEUCE BEER,No. 1. Sugar, 1 lb.—essence of spruce, 1 oz.—boiling ■water, 1 gal lon—add, -when lukew.'irm, a tab'e spoonful of German yeast. Ferment, andbotae like ginger beer. SPEUCE BEER, No. 2. To 6 gallons of •water, add 2 quarts of molasses, 3 oz. of hops, 2 oz. allspice, 3-4 lb. bruised ginger, G oz. 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 1-2 pint good yeast When the fermentation ceases, bung up the cask. In six days draw from tap and then bottle. WHITE SPEUCE BEER. To 1 1-2 pint essence of white spruce add 3 gallons of boiling water and 6 lbs. of loaf sugar. Ferment with yeast, and uso same formula as in ginger beer. SAES.4PAEILLA BEER. Infuse 1 1-3 oz. compound extract of sarsaparilla in 1 1-2 pint of water—when cold add 8 pints of good root beer. MOLASSES BEER. In 8 quarts of boiling water put 1 1-2 lb. of molasses, 1-4 oz. bruised ginger, 3 bay leaves, and 1 oz. of hops—boil the infu sion an hour. Fermeut with 1 oz. yeast, placed on a slice of bread. When fermenting is finished, either bottle or keep it in a cask.

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