1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan

HOW TO MIX FANCY DRINKS.

131

TABLE BEERS, WINES, BRANDIES, CIDERS, ETC.

BLDERBERKY BEER. Secure about twenty gallons of the first and strong wort. Boil Mi bushel of elderberries and when cold strain them into the wort and let it work in the barrel. You will be surprised at the result. At the end of a year you will have an excellent Port wine.

F.\MILY BEER.

10 gals, boiling water. 15 oz. ground ginger. 10 oz. cream tartar. 10 lemons sliced.

Put all together and when nearly cool strain and add 15 lbs. brown sugar. After which cut oz. oil of cloves and Vz oz. oil cinnamon, in i oz. alcohol. When luke-warm, put in 1 pint of yeast and in 15 hours skim and filter it. If bottled, tie cork down carefully. HOP BEER. Boil 6 hours, after which strain this, and adding 4 quarts more water and 13 tablespoonfuls ground ginger, boil 3 hours longer. Strain this and mix with the former strained liquor. Deeply brown a loaf of bread, and pounding it fine add to the liquor, 5 auarts water. 6 oz. hops.