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84
WHAT
TO
DRINK
ROOT
BEER
i
cupful
of
commercial
root
beer
extract,
5
pounds
of
sugar,
5
gallons
of
rain
water,
t
cake
of
compressed
yeast.
Dissolve
the
yeast
cake
in
a
little
warm
water;
mix
the
sugar
and
root
beer
extract
together
and add
the
water,
which
should
be
hot
;
allow
this
to
stand
until
lukewarm
and
add
the
yeast
cake;
mix
well,
allow
to
settle
and
pour
into
bottles.
If
one
owns
patent top
bottles
they
are
easily
handled.
Fasten
the
stopper
and
store
where
it
is
cool.
The
beer
will
be
ready
for
use
after
twenty-four
hours.
It
is
not
at
all
necessary
to
put
this
beer
up
in
such
quan-
tities;
just
divide
or
subdivide
the
recipe.
SPRUCE
BEER
(CREOLE
RECIPE)
2
quarts
of
water,
J
ounce
of
hops,
£
teaspoonful
of
ginger,
£
pint
of
Louisiana
molasses,
4
tablespoonfuls
of
yeast,
Sprigs
of
spruce.
Gather
a
handful
of
spruce
sprigs,
break
and
bruise,
and
steep
in
a
little
water
until
a
strong
essence
is
made.
Pour
the
water
over
the
hops
and
the
ginger
and
allow
to
boil
;
strain
and
add
the
molasses
and
essence
of
spruce.
Cool
until
lukewarm
and add
the
yeast.
Cover
tightly
and
stand
away
for
twenty-four
hours.
Pour
off
carefully
and
bottle.
Seal
and
store
in
a
cool
place.
In
two
days
the
beer
is
ready
for
use.
One
may
gather
the
spruce
sprigs
as
directed,
or
purchase
the
extract
or
essence
of
spruce,
or
steep
the
spruce
gum.