85 / 184
GRAPE
JUICE,
ROOT
BEERS
AND
CIDER
85
BIRCH
BEER
i
pound
of
black
birch
bark,
J
ounce
of
hops,
i
teaspoonful
of
ginger,
i
compressed
yeast
cake,
I
pint
of
corn
syrup,
3
quarts
of
water
(soft
or
rain
water).
Boil
the
birch
bark
in
a
quart
of
water
until
reduced
a
third
;
strain
and
set
aside
until
the
hops,
syrup
and
ginger
has
boiled
for
twenty
minutes.
Strain
and
mix
with
the
birch
extract;
when
cooled
until
about
lukewarm
add
the
yeast
cake
dissolved
in
a
little
warm
water.
Cover
tightly
and
stand
away
for
twenty-four
hours.
Strain
into
bottles
and
cork
well.
CIDER
It
would
seem
unnecessary
labor
to
make
cider
at
home,
unless,
of
course
one
lives
on
a
farm
and
has
many
apples
to
dispose
of
after
the
selected
apples are
shipped
or
stored
for
winter
use.
And
even
in
that
event
one
is
likely
to
take
the
apples
to
a
community
cider
mill.
But
if
there
should
be
a
time
when
one
of
my
readers
cares
to
try
cider
making
at
home
it
may
be
done
with
utensils
found
in
every
kitchen.
Be
sure
that
there
are
no
bruised
or
rotted
spots
on
the
apples
to
be
used
and
wipe
them
carefully
with
a
damp
cloth.
Cut
them
in
pieces
and
run
through
a
food
grinder,
placing
a
deep
dish
where
it
will
catch
all
of
the
juice.
Place
a
fine
cloth
in
a colander;
pile
the
apple
pomace
(the
ground
apple)
in
it
and
pour
all
the
juice
in
too.
Fold
the
cloth
over
and
place
a
heavy
weight
on
top,
pressing
it
often.
When
the
juice
or
cider
is
pressed
out,
bottle
and
use.
It
should
not
be
kept,
as
it
becomes
sour
very
quickly.
It
is
probably
as
economical
to
purchase
the
sweet
cider
as
to
use
the
time
and
the
necessary
apples
to
make
the
cider.