1920 What to Drink E L Bertha

GRAPE JUICE, ROOT BEERS AND CIDER

8S

warm water.

Mix all together, cover

dissolved in a little

tightly and allow to stand for six hours. At the end of that time, strain and put into bottles having patent tops, unless one has a commercial " topper " which is most desir- able. Keep in a cool place, for if kept warm or not securely corked the beer will effervesce.

ENGLISH GINGER BEER

This interesting recipe dates back to about 1840.

i£ ounces of ginger, 4 quarts of boiling water, 1 ounce of cream of tartar,

1 pound of sugar, 2 lemons, 1 cupful of yeast.

Pour the boiling water upon the ginger and the sugar (either brown or granulated may be used) add two lemons thinly sliced. Into this pour one cupful of good yeast and allow it to stand for twenty-four hours. Pour off carefully and put into bottles.

MAPLE BEER

4 gallons of boiling water, 1 quart of pure maple syrup, 1 tablespoonful of essence of spruce, 1 pint of yeast.

This recipe too, dates back to 1840. Put in a large container, one quart of pure maple syrup, and add one gallon of boiling water and the spruce essence allow this to stand until lukewarm, then add a pint of yeast, allowing it to stand twenty-four hours. Pour off carefully and bottle and seal.