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WEHMAN'S BAETENDERS' GUIDE.
Spruce Beer.
2 oz. Hops.
2 oz. Chips of the Sassafras Boot.
10 gallons water.
Boil 20 minutes; strain and pour in while hot 1 gallon
Molasses.
2table-spoons Essence of Spruce.
2table-spoons Essence of Ginger.
1 table-spoon Essence of Ground Allspice.
Put it in a keg, and when cold add 1 quart yeast; after stand
ing 24 hours draw it off or bottle it.
WahooBeer.
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2 oz. Sweet Eem.
1 oz. Sarsaparilla.
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oz. Wintergreen.
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1 oz. Sassafras.
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2 oz. Prince's Pine.
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2oz. Coinfrey Root.
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2 oz. Burdock Root.
1 oz. Nettle.
1 oz. Solomon's Seal.
4 oz. Black Birch.
4 oz. Raw Potatoes.
4gallons water.
Chop the potatoes up fine and boil all together6 hours. Strain,
and add 1 quart molasses to 3 gallons of beer; brown a loaf of
bread and throw into the liquor; when almost cold, add 1 pint
yeast, let it ferment 1 day(24 hours)and bottle and bung it up
tight in a keg.
Plantation Beer.
3 bunches"Wintergreen.
3 bunches Sarsaparilla.
3 bunches Sassafras.
3 bunches Sweet Fern.
3 bunches Spicewood.
3bunches Prince Pine.
Grind together in a mill. Heat 8 gallons water. Put in in
gredients while the water is hot. Boil one hour; strain, and
then boil ^ pound hops in three gallons water. Strain and
" the
mix with li other, adding one gallon molasses. Brown a loaf
of bread; soak it in brewers' yeast. Put all together in a ten
gallon keg, let it ferment, and when done beat the white of an
egg to a froth. Stir thoroughly into the beer and bung the keg.
Let it stand until clear and bottle for use.