1913 The Up to Date Bartender's Guide by Harry Montague

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9 ture. \/Vhen almost cold add 1 pint brewers yeast and when it has fermented 36 hours. bottle it. BEER. LEMON. 2 gallons_water. 2 sliced lemons. 2 tablespoonfuls ground ginger. 2 pints molasses. 1 pint yeast. Stir well and set aside for 24 hours. Then bot tle. tying down the corks securely. BEER. MOLASSES. 3 oz. hops. Mix; boil 30 minutes! add % pint yeast; strain and bottle when cold. Tie corks down securely. BEER. PLANTATION. . 4 quarts molasses. 13 gallons water. . .

sweet fern. sassafras. Wintergreen. sarsaparilla. spice wood. prince pine.

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Grind all together and put them into hot water