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BARTENDER'S GUIDE.
Spruce Beer.
T"·o ounces hops.
Two ounc es chips of t h e sassn.fras r oot.
T en gnJlons wate r.
85
B o il I.we n ty minutes; strain and pom in while hot one
gallon mo lasses.
Two tablespoonfuls essence of s pruce.
T wo t.o.b lespoo nfuls essence of g inger.
Oue t.nblespoonful esse nce of ground a llspice.
Put it in a k eg, a nd whe n cold acid one quart of yeast;
afte r stand ing twenty-four hours draw it off or bottle it.
Ginger Beer.
'l'wo gallons water.
One pint molasses.
On e gill yeast.
'r wo ounces g round ginger.
It
will be ready fn1· u se in two hours .
Plantation Beer.
Three bunc hes \vintergreen.
Three bunches sarsaparilla.
Three bunches sassafras.
Thrne bunches sweet fern.
Three bunches s picawood.
Three bunches Prince pine.
Grind above togoth111· in a mill. H eat eight gallon.s
wate1'. Put in tho ing1·eclients while the water is hot; boil
one h our : strnin, and t he n boU half pound bops in
t
lu:ee
gallon s wnt.er. S trai n and mix with the other, adding on e
gallon molasses. Brown
o.
lon.f of bread; soak it In brewet·s'
Y"a,;t ; putting a ll togethe1· in a ten-gallon keg, Jet It fer–
m e nt, and when done be.at the white of an egg to a froth.
8tir t hornu gbly into the beer a nd bung t he keg; let it stand
until c lear and bottle for use.