75 / 258
Chapter
III.
NON-ALCOHOLIC
BEERS
Beer
Tonic
PLAIN
syrup,
22°
Baum6,
5
gal.;
oil
of
wintergreen»
2
dr.;
oil
of
sassafras,
2
dr.;
oil
of
allspice,
J^
dr.;
oil
of
sweet
orange,
2
dr.
Mix
the
oil
with
12
oz.
of
alcohol
and
add
to
the
plain
syrup.
Then
add
35
gal.
of
water
at
blood
heat
and
ferment
with
sufficient
yeast.
To
this
add
1
dr.
of
salicylic
acid
dissolved
in
conjunction
with
1
dr.
of
baking
soda
in
a
small
glass
of
water.
After
it
has
ceased
effervescing,
add
to
the
fermenting
beer.
The
object
of
using
this
minute
quantity
is
to
prevent
putre-
factive
fermentation.
The
natural
vinous
ferments
will
not
be
obstructed
by
it.
Birch
Beer
1.
—
Black
birch bark,
%
lb.;
hops,
1
oz.;
pimento,
M
lb.;
ginger,
M
lb.;
yellow
syrup,
6
pt.;
yeast,
J^
pt.,
or
2
oz.
of
compressed
yeast.
Boil
the
bark
in
3
or
4
pt.
of
water,
and,
when
considerably
reduced,
strain
and
boil
rapidly
until
the
liquor
is
as
thick
as
molasses.
Meanwhile
boil
the
hops,
pimento
and
ginger
in
6
qt.
of
water
for
20
minutes,
then
strain
it
on
the
bark
extract.
Stir
until
it
boils,
add
the
yellow
syrup,
and,
when
quite
dissolved,
strain
the
whole
into
a
cask.
Add
10
gal.
of
water
pre-
viously
boiled
and
allowed
to
cool,
and
as
soon
as
it
be-
comes
lukewarm
stir
in
the
liquid yeast.
Let
it
remain
loosely
bunged
for
2
or
3
days
or
until
fermentation
has
ceased,
then
strain
into
small
bottles,
cork
them
tightly
and
store
in
a
cool
place.
55