1919 Home made beverages

Non-Alcoholic Beers

liquor, add water, 5 qt., bruised ginger, 4 oz., and boil a little longer, strain and add 4 lb. of sugar, and when milk warm, 1 pt. of yeast. Let it ferment; in 24 hours it is ready for bottling. 3. — Hops, 5 oz.; water, 8 gal.; brown sugar, 2j/£ lb.; yeast, 3 or 4 tablespoonfuls. Boil hops and water to- gether for 45 minutes, add the sugar, and, when dissolved, strain into a bowl or tub. As soon as it is lukewarm add the yeast, let it work for 48 hours, then skim well, and strain into bottles or a small cask. Cork securely and let it remain for a few days before using it. 1. — Boiling water, 1 gal.; lemon, sliced, 1; bruised ginger, 1 oz.; yeast, 1 teacupful; sugar, 1 lb. Let it stand 12 to 20 hours and it is ready to be bottled. 2. — Put in a keg 1 gal. of water, 1 sliced lemon, 1 table- spoon ginger, 1 pt. syrup, J^ pt. yeast. Ready for use in 24 hours. If bottled, tie down the corks. 1. — To 4 gal. of boiling water add 1 qt. of maple syrup, Yi oz. of essence of spruce; add 1 pt. of yeast and proceed as with ginger pop. 2. — To 4 gal. of boiling water add 1 qt. of maple syrup, J^ oz. essence of spruce and 1 pt. of yeast. Let it ferment for 24 hours and then strain and bottle it. In a week or more it will be ready for use. 3. — Boiling water, 6 gal.; maple syrup, lj^ qt.; essence of spruce, % oz.; add \y% pt. yeast. Mi. lasses Beer Take 14 lb. molasses, 1J-6 lb. hops, 36 gal. water, 1 lb. yeast. Boil the hops in the water, add the molasses and ferment. Ottawa Beer 1 oz. each; wild cherry bark and coriander, lj^ oz.; hops, J£ 57 Lemon Beer Maple Sassafras, allspice, yellow dock, wintergreen,