1919 Home made beverages

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Non-Alcoholic

Beverages

2. — Essence of wintergreen, J£ oz.; essence of sassafras, 14: oz.; essence of birch, 1 oz.; cinnamon (in powder), 1 teaspoonful; hops, 1 teacupful; yeast, 1 teacupful; sugar, a sufficiency; water, to make 1 gal. Macerate the essence, cinnamon and hops in the water for 12 hours, then add sugar to taste and the yeast. Set aside for a day or two to ferment; then strain and bottle. 1. — Tincture of ginger, 8 oz.; oil of wintergreen, 2 dr.; oil of sassafras, 1 dr.; fluid extract of dandelion, 1 oz.; fluid extract of wild cherry, 1 oz.; fluid extract of sarsa- parilla, 1 oz.; diluted alcohol, enough to make 1 pt. 2. — Dandelion, 2 oz.; burdock root, 4 oz.; sarsaparilla, 4 oz.; sassafras, 2 oz.; caramel, 2 dr.; calamus, 4 dr.; oil of wintergreen, 30 m.; oil of sassafras, 30 m.; diluted alcohol, 1 pt.; alcohol, 2 oz,; water, a sufficient quantity. Mix the drugs, and, if not already powdered, reduce them to a coarse powder, moisten with the diluted alcohol, macerate and pack in the percolator and percolate with the remainder of the diluted alcohol and then with the water until the drugs are exhausted. Reserve the first 28 oz.; evaporate the weak percolate to 4 oz. and add to the reserved portion. Dissolve the oils in the alcohol, add to the percolate and filter, if necessary, through puri- fied talcum or calcium phosphate. 1. — Percolate the following with a menstruum of 3 volumes of alcohol to 5 volumes of water until exhausted: Sassafras, 1 oz.; yellow dock, 1 oz.; wild cherry bark, % oz.; allspice, 1 oz.; wintergreen, 1 oz.; hops, J^ oz.; coriander seed, }4 oz. To the percolate add 1 pt. of yeast and sufficient water to make 6 gal. and allow to ferment in a warm place. Or a fluid extract of the above can be made of one-half the strength of the drug and 2 oz. of the extract used for preparing a gallon of beer. 2. — Water, 5 qt.; hops, 6 oz. Boil 3 hours, strain the 56 Dandelion Root Beer Hop Beer