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CHOICE RECIPES
85
fuls
of ground ginger
and
boil
3
hours
longer. Strain. Brown
a
loaf of bread
deeply, pound it fin e ancl a clcl to liquor,
and when n early cold put iu a pint of
brewers' yeast and let it ferment
36
hours. Draw off into a keg or bottles.
Beer, L emon.
Water,
1
gallon.
L emon,
1
sliced.
Ground ginger,
1
tablespoonful.
Sugar house syrup, 1 pint.
Yeast,
11!
pint.
Mix well and let it staucl for
24
hours and it will be ready for use.
Beer, Root.
Yellow clock,
1
oz.
·winter green,
1
oz.
Sassafras, 1 oz.
Allspice,
1
oz.
Coriancler,
lh
oz.
Wild cherry bark,
11!
oz.
Hops,
l;i
oz.
Molasses,
3
quarts.
Pour ou boiling water and let stand
for
24
hours; strain and a dd
11!
pint
yeast. In
24
hours mor e it can b e usetl.
Beer, Sarsaparilla.
Compoun d extract of sarsaparilla,
1%
oz.
Water,
l lf.!
pints.
Infuse ancl when cold add 1 gall on
of good root b eer.
BITTERS, HOW TO
MAKE IN
BULK
OR FOR BOTTLING.
Bitters, Angostura.
Angcistura bark, 4 oz.
Chamomile flowers, 1 oz.
Cardamom seeds,
lA,
oz.
Cinnamon bark,
lj~
oz.
Raisins, 1 lb.