54 / 330
54
600
MISCELL.INEOUS
VALUABLE
RECEIPTS.
No.
87.
JBroiim
Spruce
Beer,
Pour
8
gallons
fresh
water
into
a
barrel,
and
then
8
gallons
more
boiling
hot
;
add
1
gallon
molasses,
and
J
pound
essence
of
spruce
;
when
nearly
cool,
put
in
J
pint
of
good
ale
yeast.
This
must
be
well
stirred
and
w-ell
mixed
;
leave
the
bung
out
2
or
3
days.
After
which,
the
liquor
may
be
immediately
bottled,
well
corked
and
tied,
and
packed
in
sawdust
or
sand,
and
it
will
be
ripe
and
fit
to
drink
in
two
weeks.
No.
88.
To
make
good
Ginger
Beer.
Take
1
spoonful
ground
ginger.
1
spoonful
cream
of
tartar,
1
pint
yeast.
1
pint
molasses.
6
quarts
cold water.
Mix,
and
let
it
stand
a
few
hours,
until
it
begins
to
ferment
;
then
bottle
it,
set
it
in
a
cool
place
:
in
8
hours
it
will
be
good.
No.
89.
To
make
Imperial
Ginger
Beer,
Take
1
pound
cream
of
tartar.
2
ounces
ginger,
ground.
7
pounds
white
sugar.
1
drachm
essence
of
lemon.
6
gallons
water.
J
pint
yeast.
Bottle,
and
tie
the
corks
lown.