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

132 A COMPLETE BUFFET MANUAL,OE

and when it is nearly cold add a pint of brewers' yeast, allowing it to ferment a day and a half (36 hours). Draw off into a keg or bottle; tie corks down.

GINGER BEER NO. 2.

2 gallons water. 1 pint molasses. 1 gill yeast. 2 oz. ground ginger. It will be ready for use in two hours.

GINGER BEER NO. 1.'

2 lbs. brown sugar. 2 gallons boiling water.

1 auart molasses. 2 oz. cream tartar. 2 oz. ginger.

Stir well together. Put in a keg. Add a pint of good yeast: bung it up close. Shake the keg well, and after standing twenty-four hours bottle it, and in ten days it will sparkle like champagne.

LE.MON BEER.

1 gall, water. 1 lemon sliced.

1 tablespoon ground ginger. 1 pint Sugar House syrup, pint yeast.

Mix thoroughly and let. stand for one day (34 hours), when it will be ready to use. If bottled, tie down the corks.

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