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WEHMAN'S BARTENDERS GUIDE.
01 I
Molassc.s Beer.
Mix -1 quarts Molasses with 13 gallons water and 3 oz. Hops.
Boll half an hour, strain and add^ pint of Yeast.
Ginger Beer.
2 gallons water.
1 pint Molasses.
1 gill Yeast.
\
2oz. ground Ginger.
This can be ready for use in two hours.
ANOTHER:
2lbs. brown Sugar.
2 gallons boiling water.
1 quart Molasses.
2 oz. Cream Tartar.
2 oz. Ginger.
Stir well together. Put In a keg. Add a pint of good yeast;
bung It up close. Shake the keg well, and after standing
twenty-four hours bottle it, and In ten days it will sparkle like
champagne.
Hop Beer.
5 quarts water.
•
6 oz. Hops.
Boll G hours, after which strain this, and adding 4 quarts more
water and 12 table-spoonsful ground ginger,boll 3 hours longer.
Strain this and mix with the former strained liquor. Deeply
brown a loaf of bread,and pounding it line add to the liquor,
and when It Is nearly cold add a pint of brewer's yeast,allowing
It to ferment a day and a half(36 hours). Draw offinto a keg
or bottle; tie corks down.
Leuloa Beer.
1 gallon water.
I
1 Lemon sliced.
1
1 table-spoon ground Ginger.
1 pint Sugar House Syrup,
pint Yeast.
Mix thoroughly and let stand for one day(24 hours), when It
will be ready to use. If bottled, tie down the corks.