1895 American Bar-Tender by R. C. Miller

SEE PAGES I to 6.

169

313. Spring Beer.

small bunches of sweet fern, do. do. sarsaparilla. winter green, sassafras,

do. do. do. do.

prince pine, spice wood.

8 gallons of water boiled down to 6 gallons of decoc tion or extract; strain; 4 gallons of water boiled down to 3 gallons of decoction," with y,a lb. of hops; strain; mix the two extracts or decoctions together; dissolve in them r gallon of molasses, and, when cooled to .80"' (degrees) heat, 114 lb. of roasted bread,soaked in fresh brewers' yeast; fill up a lo-gallon keg; when fermenta- bon is over mix with it the white of one egg beaten to froth; bung it, and bottle when clear. grees) heat, and then dissolve 9 lbs. of sugar in it, having previously mixed with it i ounce of essence of spruce; then add i pint of good brewers' yeast, and jiour It in a lo-gallon keg till fermentation is over; then add a handful of brick powder and the white of 2 eggs beaten to a froth: mix with the beer, and let it stand till clear, then bottle. 315. Stomachic Beverage. 314. Spruce Beer. gallons of water boiled; let it cool to So^' (de

■m

lo gallons of boiling water. ID ounces of cream of tartar. 15 do. ground ginger. 10 lemons, cut in shces.

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