1891 Wehman’s Bartender’s Guide by Henry J. Wehman

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WEHMAN'S BAETENDERS' GUIDE.

Spruce Beer. 2 oz. Hops.

2 oz. Chips of the Sassafras Boot. 10 gallons water. Boil 20 minutes; strain and pour in while hot 1 gallon Molasses. 2table-spoons Essence of Spruce. 2table-spoons Essence of Ginger. 1 table-spoon Essence of Ground Allspice. Put it in a keg, and when cold add 1 quart yeast; after stand ing 24 hours draw it off or bottle it.

WahooBeer.

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2 oz. Sweet Eem. 1 oz. Sarsaparilla. oz. Wintergreen. 1 oz. Sassafras. 2 oz. Prince's Pine. 2oz. Coinfrey Root. 2 oz. Burdock Root. 1 oz. Nettle. 1 oz. Solomon's Seal. 4 oz. Black Birch. 4 oz. Raw Potatoes. 4gallons water.

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Chop the potatoes up fine and boil all together6 hours. Strain, and add 1 quart molasses to 3 gallons of beer; brown a loaf of bread and throw into the liquor; when almost cold, add 1 pint yeast, let it ferment 1 day(24 hours)and bottle and bung it up tight in a keg.

Plantation Beer.

3 bunches"Wintergreen. 3 bunches Sarsaparilla. 3 bunches Sassafras. 3 bunches Sweet Fern. 3 bunches Spicewood. 3bunches Prince Pine.

Grind together in a mill. Heat 8 gallons water. Put in in gredients while the water is hot. Boil one hour; strain, and then boil ^ pound hops in three gallons water. Strain and " the mix with li other, adding one gallon molasses. Brown a loaf of bread; soak it in brewers' yeast. Put all together in a ten gallon keg, let it ferment, and when done beat the white of an egg to a froth. Stir thoroughly into the beer and bung the keg. Let it stand until clear and bottle for use.