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WEHMAN BROS. ,. BARTENDERS' GUIDE
73
ROOT BEER.
One ounce of yellow dock,
One ounce of wintergreen,
One ounce of sassafras,
One ounce of a llspice,
One-ha lf mrncA of coriander
One-h•Ll f ounce of wile!
cher~y
bark
One-quarter ounce o f hops,
'
Three
quart.~
of molaSSPR.
P our boiling '".ater on the above and let it stand t wenty.
four hours ; st ram and ndd 011e-h11.lf pint of yeast. It will be
r eady for use in twenty-four hours.
SPRUCE BEER.
T wo ouuces of hops.
T wo ounces of chips of the sassafras root,
Ten gallons of water,
Boil 20 minutes ; strail)- and pour in while hot one gal-
lon of molasses, ·
Two t11.blespoons of essence of sprucP,
Two tablespoons of essence of ginger,
One tablespoon of essence of g1·ound allspice.
Put.in a keg, and when cold nrld onAquart of yeast ; after
standing twenty-four hours dra w it off or bottle
it.
WAHOO BEER.
Two ounces of sweet fern,
One ounce of snrsaparilla,
One-ha lf
ounc~
of•wi ntergreen,
One ounce of sassafras,
Two ounces of prince's pine,
Two ounces of comfrey
~oot,
T wo ounces of burdock root,
One ounce of n<'ttle,
One ounce of Solomon"s seal,
F our ounces of b lack bi rch,
Four ounces of raw potatoes,
Four gallons of water.
' Chop the potntoGs up fine a nd boil all together six hours.
Strain a nd add one qua rt of molasses to three
1wllnns
of
beer. 'Brown a loaf of bre!J-d
at~d
t hrow into t he liquor;
when almost colcl, add one ptnt or yenst., .let.
1(
ferment one
day (24 hours) a nd bottle and bung It up tigh t
111
" keir.