1919 Home made beverages

N on- Alcoholic Beers

the sugar and honey in the water, add the sassafras, and when cooled down the sarsaparilla and yeast. Set aside in a warm place for a few days and then strain and bottle.

Spruce Beer

1. — Sarsaparilla, 4 oz.; pipsissewa, 4 oz.; licorice root, 3 oz.; sassafras bark, 3 oz.; ginger root, 1 oz. Mix the drugs and grind to a coarse powder and extract by per- colation with a menstruum of 3 parts of alcohol and 1 of water until 24 fl.oz. of product are obtained, and add the following: oil lemon, 2 dr.; oil sassafras, 2 oz. ; oil spruce, 2 oz.; oil wintergreen, 1 dr.; magnesia, 4 dr. Dissolve the oils in 6 oz. of alcohol and rub with magnesia and add 2 oz. of water and mix well. Now mix both solutions and filter. Use 4 or 5 oz. to 1 gal. of simple syrup and color with caramel. 2. — Hops, 2 oz.; chip sassafras, 2 oz.; water, 10 gal. Boil half an hour, strain; add brown sugar, 7 lb.; essence of spruce, 1 oz.; essence of ginger, 1 oz.; ground pimento, 3^ oz. Put in a cask and cool, add lj-^ pt. of yeast, let it stand 24 hours, fine, draw it off to bottle. 3. — Hops, 8 oz.; chip sassafras, 2 oz.; water, 10 gal. Boil half an hour, strain and add brown sugar, 7 lb.; essence of spruce, 1 oz.; essence of ginger, 1 oz. ground pomento, J-^ oz. Put into a cask and cool, add 1)4, pt. yeast, let it stand 24 hours, fine, draw it off to bottle. 4. — To 6 gal. of water add 1 pt. essence of spruce, 10 oz. of pimento, 10 oz. ginger, 1 lb. hops. After boiling about 10 minutes, add 24 lb. of moist sugar and 22 gal. of warm water. When the ingredients are well mixed and lukewarm, add 1 qt. yeast. Let it ferment 24 hours. Strain and bottle. 5. — Sugar, 1 lb.; essence of spiuce, J^ oz.; boiling water, 1 gal.; mix well and when nearly cold add Yi wine- glass of yeast and the next day bottle. 6.— Essence of spruce, J^ pt.; pimento and ginger (bruised), of each 5 oz.; hops, J^ lb.; water 3 gal.; boil the whole for 10 minutes, then add of moist sugar, 12 lb.; 59