1900 Cocktail BOOTHBY'S American Bartender ( 2nd edition )

VALUABLE SECRETS FOR LIQUOR DEALERS.

368. SPRUCE BEER. Take ofthe essence ofspruce halfa pint; bruised pimento and ginger, of each four ounces; water, three gallons. Boil five or ten minutes, then strain and add eleven gallons ofwarm water,a pint of yeast,and six pinte of molasses. Allow the mixture to ferment for twenty-four hours.

359.

STOMACH BITTERS. (EQUAL TO HOSTETTER'S.)

European Gentian root, 1^ ounces; orange peel, 2} ounces ; cinnamon, Jounce; anise seed, J ounce; coriander seed, J ounce; cardamom seed, J ounce; unground Peruvian bark, J ounce; gum kino, J ounce; bruise all these articles, and put them into the best alcohol, 1 pint; let it stand a week, and pour offthe clear tincture; then boil the dregs a few minutes in 1 quart of water,strain, and press out all the strength; now dissolve loaf sugar, 1 pound in the hot liquid, adding 3quarts cold water, and mix with spirit tincture first poured off, filter and bottle.

360.

STRONG BEER. (A VALUABLE E:IGLISH BECXPE.)

Malt, 1 peck; coarse brown sugar,6 pounds; hops,4ounces; good yeast 1 teacup; ifyou have not malt,take a little over 1 peck of barley (twice the amount ofoats will do, but are not as good),and put it into an oven after the bread is drawn,or into a stove oven,and steam the moisture from them. Grind coarsely. Now pour upon the ground malt 3J gallons of water at* 170 or 172 degrees ofheat. The tub in which you scald the malt should have a false bot tom,two or three inches from the real bottom; the false bottom should be bored full ofgimlet holes, so as to actasa Htrainer to keep back the malt meal. When the water is poured on, stir them well, and let it stand 3 hours, and draw offby a faucet; put in 7gallons more of water at 180 to 182 degrees- stir it well,and let it stand 2 hours, and draw it off; then put on a gallon or two of cold water, stir it well and draw it off. You should have about five or six gallons. Put the six pounds of coarse brown sugar in an equal amount of water; mix with the wort,and boil IJ to 2 hours with the hops. You should have eight gallons when boiled; when cooled to 80 degrees put in the yeast,and let it work 18 to 20 hours, covered with a sack; use sound iron- hooped kegs or porter bottles, bung or cork tight,and in two weeks it will be good sound beer,and will keep a long time; and for persons ofa weak habit of body,and especially females, one glass of this with their meals is far better than tea or coffee, or all the ardent spirit-j in the univei'se. If more malt is used,not exceeding J a bushel, the beer, of course, would have more spirit; but this strength is sufficient fur the use offemales or invalids.