1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis

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The Coniplete Buffet Guide, or

TABLE BEERS, WINES, BRANDIES, CIDERS, ETC.

ELDERBERRY BEER. Secure about twenty gallons of the first and strong wort. Boil Yz 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.

FAMILY BEER.

IO gals. boiling water. I 5 oz. ground ginger. IO oz. cream tartar. IO lemons sliced.

Put all together and when nearly cool strain and add IS lbs. brown sugar. After which cut Yz oz. oil of cloves and Yz oz. oil of cinnamon, in 4 oz. alcohol. When lukewarm, put in I pint of yeast and in I 5 hours skim and filter it. If bottled, tie cork down carefully.

HOP BEER.

5 quarts water. 6 oz. hops.

Boil 6 hours, after which strain this, and adding 4 quarts more water and 12 tablespoonfuls ground gin– ger, boil 3 hours longer. Strain this and mix with the former strained liquor. Deeply brown a loaf of bread,