1885 New Guide Hotel Bar Restaurant

THE NEW GUIDE FOR HOTELS, ETC.

l60

are two methods, one with molasses, the other with a caramel and liquorice foundation for small quantities. In buying the molasses, be careful where you get it from. The cheapest kinds are from sawdust, beetroot, potato, and other refuse, by the action of sulphuric acid. It is needless to tell the honest dealer that the syrup or molasses from such sources is altogether bad, no matter how often the grocer next door may praise his last consignment of horrid stuff. The cane, maple, and sugar grass molasses, although not so nice look- ing, is the best for the purpose, and should be ordered from sugar factories of good repute. These hints apply to porter as well as spruce." For every gallon of spruce that you intend to make, take 1 gallon of water, to 2 lbs. of treacle, and 2 tablespoonfuls of extra strong essence of spruce. Boil the water and treacle together, and then empty into a fermenting tub. Ferment with yeast. When the fermentation is subsiding, skim off the head; strain into a barrel or jar; add the spruce essence or extract. (It is bought under either name.) Bung up the barrel with cotton wool for a few days, then bung down and use. If not dark enough "tone down" with caramel. No. 2. Make 2 gallons of molasses syrup, by stirring IJ- lbs. to 2 lbs. of molasses in boiling water. I cannot give a definite quantity as molasses vary greatly in density or thickness. The thicker and darker it is the better for this purpose. Then stir into the syrup sufficient spruce extract to flavour it. It is then ready for sale. Spruce Beer. No. i. Spruce Beer. Spruce Beer. No. 3. Take in the proportions of 1 gallon of water to J a pint