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

HOW TO MIX FANCY DRINKS. 133

MOLASSES BEER. Mix 4 quarts molasses with 13 gallons water and 3 oz. hops: boil for half an hour; strain and add half pint of yeast. PLANTATION DEER.

3 bunches wintergreen. 3 bunches sarsaparilla. 3 bunches sassafras. 3 bunches sweet fern. 3 bunches spicewood. 3 bunches Prince pine.

Grind above together in a mill. Heat 8 gallons water. Put in the ingredients while the water is hot; boil I hour; strain, and then boil % lb. hops in three gallons water. Strain and mix with the other, adding 1 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. ROOT BEER.

1 OZ. yellow dock. 1 02. wintergreen. 1 oz. sassafras. 1 02. allspice. ^ oz. coriander. ^ oz. wild cherry bark. Vi 02. hops. 3 qts. molasses.

Pour boiling water on the above and let stand twenty-four houi's; strain and add half pint yeast. It will be ready in twenty-four hours.