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GRAPE
JUICE,
ROOT
BEERS
AND
CIDER
8S
dissolved
in
a
little
warm
water.
Mix
all
together,
cover
tightly
and
allow
to
stand
for
six
hours.
At
the
end
of
that
time,
strain
and
put
into
bottles
having
patent
tops,
unless
one
has
a
commercial
"
topper
"
which
is
most
desir-
able.
Keep
in
a
cool
place,
for
if
kept
warm
or
not
securely
corked
the
beer
will
effervesce.
ENGLISH
GINGER
BEER
This
interesting
recipe
dates
back
to
about
1840.
i£
ounces
of
ginger,
4
quarts
of
boiling
water,
1
ounce
of
cream
of
tartar,
1
pound
of
sugar,
2 lemons,
1
cupful
of
yeast.
Pour
the
boiling
water
upon
the
ginger
and
the
sugar
(either
brown
or
granulated
may
be
used)
add two
lemons
thinly
sliced.
Into
this
pour
one
cupful
of
good
yeast
and
allow
it
to
stand
for
twenty-four
hours.
Pour
off
carefully
and
put
into
bottles.
MAPLE
BEER
4
gallons
of
boiling
water,
1
quart
of
pure
maple
syrup,
1
tablespoonful
of
essence
of
spruce,
1
pint
of
yeast.
This
recipe
too,
dates
back
to
1840.
Put
in
a large
container,
one
quart
of
pure
maple
syrup,
and
add
one
gallon
of
boiling
water
and
the
spruce
essence
allow
this
to
stand
until
lukewarm,
then
add
a
pint
of
yeast,
allowing
it
to
stand
twenty-four
hours.
Pour
off
carefully
and
bottle
and
seal.