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EECIPKS FOE TEN GALLONS EACH.
1 gallon of molasses, and, when cooled to 80°(degrees)
heat, 1^ lb. of roasted bread soaked in fresh brewers'
yeast; fill up a 10-gallon keg; when fermentation is over
mix with it the white of one egg beaten to froth; bung
it, and bottle when clear.
339. Spruce Beer.
9^ gallons of water boiled; let it cool to 80°(degrees)
heat, and then dissolve 9 lbs. of sugar in it, having iwe-
viously mixed with it,,l ounce of essence of spruce; then
add 1 pint of good brewers' yeast, and pour it in a
10-gallon keg till fermentation is over; then add a hand
ful 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.
340. Stomachic Beverage.
10 gallons of boiling water.
10 ounces ofcream of tartar.
15 do. ground ginger.
10 lemons, cut in slices.
Macerate (see No.6) together; let it stand till nearly
cold ; strain, press, and dissolve in it 15 lbs. of sugar, pre
viously rubbed together with a an ounce of the oil of
cloves and a an ounce ofthe oil ofcinnamon; Avhen nearly
lukewarm add 1 pint of yeast; let it stand for 14 hours;
skim and filter; bottle, and be careful to bind the corks
well.
341. Strong Sangaree.
J lb. ofcandied lemons,
do. do. oranges.