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

How to Nlix All K inds of Drinks.

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50 lbs. molasses. U lb. alum, dissolved. Brimstone matches to stop fermentation, by burn- ing. IMITATION CIDER. 35 gallons water. Sulphuric acid, enough to make the water pleas- antly sour. 50 lbs. brown sugar. Boil the four last ingredients in two gallons of the water for two hours, strain and add this decoction to the other water. Burned sugar may be added to color, if wished. From three to four gallons of whiskey, if mixed with it, will give more body. It is generally known, we suppose, that bisulphite of lime may be advantageously employed in fresh cider to stop its conversion to vinegar. rU pints essence of white spruce. 3 gallons boiling water. 6 lbs. of loaf sugar. Ferment with yeast, and use same formula as m ginger beer. SARSAPARILLA BEER. 1 U oz. compound extract of sarsaparilla. 1U pints of water. WHITE SPRUCE BEER. . 4 oz. alum. s oz. ginger. 5 oz. cloves. 6 oz. bitter almonds.