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

THE UP'T0'DATE BARTENDERS’ etnm;

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BEER. SPRUCE. 1 oz. sassafras root broken small. 1 oz. hops. ' 5 gallons water. After boiling 20 minutes strain and add while hot .% gallon water. .. . 1 tablespoonful essence ginger. 1 tablespoonful essence spruce. 1 teaspoonful ground allspice. Use a keg that it will fill and add a pint of yeast when cold. Let stand 24 hours; draw elf and bottle. Tic corks down securely. __.@__.__ BEER. WAHOO. ' 1 oz. Solomon’s seal. 1 oz. nettle. 1 oz. sassafras. 1 oz. sarsaparilla.

V2 oz. wintergreen. 2 oz. comfrey root. 2 oz. burdock root. 2 oz. sweet fern. 2 oz. prince pine. .5*\\%ns-»----~~..’4