1919 Home made beverages

Chapter III. NON-ALCOHOLIC BEERS

Beer Tonic PLAIN syrup, 22° Baum6, 5 gal.; oil of wintergreen» 2 dr.; oil of sassafras, 2 dr.; oil of allspice, J^ dr.; oil of sweet orange, 2 dr. Mix the oil with 12 oz. of alcohol and add to the plain syrup. Then add 35 gal. of water at blood heat and ferment with sufficient yeast. To this add 1 dr. of salicylic acid dissolved in conjunction with 1 dr. of baking soda in a small glass of water. After it has ceased effervescing, add to the fermenting beer. The object of using this minute quantity is to prevent putre- factive fermentation. The natural vinous ferments will not be obstructed by it. Boil the bark in 3 or 4 pt. of water, and, when considerably reduced, strain and boil rapidly until the liquor is as thick as molasses. Meanwhile boil the hops, pimento and ginger in 6 qt. of water for 20 minutes, then strain it on the bark extract. Stir until it boils, add the yellow syrup, and, when quite dissolved, strain the whole into a cask. Add 10 gal. of water pre- viously boiled and allowed to cool, and as soon as it be- comes lukewarm stir in the liquid yeast. Let it remain loosely bunged for 2 or 3 days or until fermentation has ceased, then strain into small bottles, cork them tightly and store in a cool place. 55 Birch Beer 1. — Black birch bark, % lb.; hops, 1 oz.; pimento, M lb.; yellow syrup, 6 pt.; yeast, J^ pt., M lb.; ginger, or 2 oz. of compressed yeast.