1925 Summer Drinks and Winter Codials by C F Leyel

Winter Cordials Leave it till nearly cold, and then put in twelve ounces of good yeast. Let it stand for a day and a night, then skim and bottle. Hop Beer Boil for two or three hours a quart er of a pound of hops, two pounds of bran, fi ve pounds of b rown sugar and five gallons of wat er. When nearly cold add a quart er of a pint of yeast. Leave it for t welve h ours, and then strain . Bottle, but leave without corks for t welve hours, then cork and tie down. Treacle Beer Pour two quarts of boiling water over a pound of treacle, and when dissolved and well mixed add eight quarts of cold water and a teacup full of yeast. Cover over, and bottle it the n ext d ay.

Nettle B eer Boil an ounce of hops with half a p eck of the tops of young nettles, two ounces of sa rsaparilla 62