1903 The still-room by C. Roundell

The Still-Room

bottling the ginger beer, and put the beer in well- washed champagne bottles. It will be ready in one week. Brewer's yeast should, if possible, be used, but if none can be had, two ounces of German yeast may be substituted for it. — /. R. To ynake Spruce Beer, — Mince a quantity of young sprouts of the spruce, and boil them with twenty times their volume of water and an ounce of sugar to the pint of shoots. Allow to cool and proceed as in making ginger beer. " He wanted to make a ?nemorandum in his pocket- book ; it was about spruce beer, Mr. Knight ley had been telling him something about brewing spruce beer^ and he wanted to put it down^ Certain other IViyies, — Currant (red, white, or black), cherry, raspberry, mulberry, whortleberry, blackberry, apple, grape, and elderberry wines are made after the manner of gooseberry wine. Sloe wine and green gooseberry wine, which latter is not recommended, are made like damson wine. Raisin and fig wines are made as date wine is made. Orange wine is made as lemon wine. Apricot, clary, elderflower, ginger, juniper, and gilliflower wines are made after the manner prescribed for cowslip wine. It is often thought desirable to add to wines the flavour of spices or herbs other than those essentially used in the making of the wine. In such a case, the spices should be placed in a muslin bag and 90