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

134 A COMPLETE BUFFEi MANUAL. OR

SPRUCE DEER.

2 oz. hops. 2 oz. chips of the sassafras root. 10 gallons water. Boil 20 minutes; strain and pour gallon molasses.

In while hot 1

2 tablespoons essence of spruce. 2 tablespoons essence of ginger. 1 tablespoon essence ground allspice. Put It in a keg, and when cold add 1 quart yeast; —- j. y m I. j after standing 24 hours draw It off or bottle it.

WAHOO BEER.

2 02. sweet fern. 1 oz. sarsaparilla. % 02. wintergreen. 1 oz. sassafras. 2 o2. prince's pine. 2 oz. cpmfrey root. 2 oz. burdock root. 1 oz. nettle. 1 02. Solomon's seal. 4 oz. black birch. 4 oz. raw potatoes.

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4 galls, water. Chop the potatoes up fine and boil together 6 hours. Strain, and add 1 qt. molasses to 3 gallons of beer; brown a loaf, of bread and throw Into the liquor- when almost cold, add 1 pint yeast, let it ferment 1 day (24 hours) and bottle and bung it up tight in a keg. Very little of the cider sold in cities is^pure apple