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313. Spring Beer.
small bunches of sweet fern,
do. do. sarsaparilla.
winter green,
sassafras,
prince pine,
spice wood.
8 gallons of water boiled down to 6 gallons of decoc
tion or extract; strain; 4 gallons of water boiled down
to 3 gallons of decoction," with y,a lb. of hops; strain;
mix the two extracts or decoctions together; dissolve in
them r gallon of molasses, and, when cooled to .80"'
(degrees) heat, 114 lb. of roasted bread,soaked in fresh
brewers' yeast; fill up a lo-gallon keg; when fermenta-
bon is over mix with it the white of one egg beaten to
froth; bung it, and bottle when clear.
314. Spruce Beer.
gallons of water boiled; let it cool to So^' (de
grees) heat, and then dissolve 9 lbs. of sugar in it,
having previously mixed with it i ounce of essence of
spruce; then add i pint of good brewers' yeast, and
jiour It in a lo-gallon keg till fermentation is over; then
add a handful of brick powder and the white of 2 eggs
beaten to a froth: mix with the beer, and let it stand
till clear, then bottle.
315. Stomachic Beverage.
lo gallons of boiling water.
ID ounces of cream of tartar.
15 do. ground ginger.
10 lemons, cut in shces.
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