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

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and boil for one hour and strain. Then boil V; pound hops in 3 gallons water; strain and mix with the other fluid. adding 1 gallon molasses. Soak a loaf of browned bread in brewers’ yeast and put everything in a 10.gallon keg to ferment. \Vhen fermentation ceases beat the white of an egg to a froth and stir it well into the beer. Bung the keg and let it stand till clear. Then bottle. BEER. ROOT. 3 quarts molasses. M; oz. hops. V2 oz. wild cherry bark.

% oz. coriander. 1 oz. wintergreen. 1 oz. allspice. 1 oz. sassafras.

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1 oz. yellow dock. Pour on 6 gallons boiling water. After stand ing 24 hours. strain. add % pint yeast and in 24 hours more it c-an be used. BEER. SARSAPARILLA. 1% oz. compound extract of sarsaparilla.

1% pints water. Infuse and add 1

gallon of root beer when cold.