71 / 96
WEEMAN BROS. ' BARTENDERS' GUID!':.
7 1
J3EERS--ltow to Ma.ke.
ELDERBERRY BEE;R.
SecurP about twenty gallons
,0f
the first and strong wort.
Boil one-half bus hel of elderbe1Ties and when cold strain
them into the wort and let
it
work int.be barrel. You will
be su rprised at the result. At tbe end of
a.
year you will
have.au t:xcellent port win.e.
FAMILY BEER.
Ten gallons of boiling water,
Fifteen ounces of ground g inger,
Ten ounces of crer..m of tartar,
Ten lemons, sllced.
Pnt "'' toJiet.her and when nearly coo\ strain an<\ "d<l
f.f.
teen poun•\s of brown sugar. After which cut one-half ounce
oil of clovtis and one-half ounce oil of cinnamon in fou r
ounc..s nf ttlcoho\. \Vh11n lukewarm, put in one pint of yeast.
and i11 fifteen hours skim and tilter it.
If
bottled, tie cork3
down ca.rd ully.
GINGER BEER, No.
t.
Two gallons of water,
One pint of
molas~es,
One gill of yeast.
Two ounces of ground ginger.
This can be ready for use in two hours.
GINGER BEER,
No. 2. .
'
Two ponnrls of. brown sugar,
Two gallons of boiling water,
One quart of molasses,
Two ounCl\S of cream of tartar,
T wo ouncestof ginger.
·
Stir wPll together. Put in n keg. Ad<l a pint of good yeR;St ;
bung it up close. Sh1tk'.' the
k~p:
w<>ll. a nd .afte!' stand•?g
twenty.fo11r hours bottle 11., an<l
111
t..n
rl.iy~
It
will
spurKle
like
ci1a.wpn.l-{DP
•