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

II 7

How to lltf ix All Kinds of Drinks.

and pounding it fine add to the liquor, 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. I. 2 lbs. brown sugar. 2 gallons boiling water.

I quart 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. GINGER BEER NO. 2.

2 gallons water. r pint molasses. I gill yeast. 2 oz. ground ginger. It will be ready for use in two hours. LEMON BEER. I gall. water. 1 lemon sliced.

r tablespoon ground ginger. 1 pint Sugar House sy rup. ~ pint yeast. Mix thoroughly and let stand for on~ day (24 hours), when it will be ready to use. If bottled, tie down the corks.