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Beverages
—
Non-Alcoholic
2.
—
Essence
of
wintergreen,
J£
oz.;
essence
of
sassafras,
14:
oz.;
essence
of
birch,
1
oz.;
cinnamon
(in
powder),
1
teaspoonful;
hops,
1
teacupful;
yeast,
1
teacupful;
sugar,
a
sufficiency;
water,
to
make
1
gal.
Macerate
the
essence,
cinnamon
and
hops
in
the
water
for
12
hours,
then
add
sugar
to
taste
and
the
yeast.
Set
aside
for
a
day
or
two
to
ferment;
then
strain
and
bottle.
Dandelion
Root
Beer
1.
—
Tincture
of
ginger,
8
oz.;
oil
of
wintergreen,
2
dr.;
oil
of
sassafras,
1
dr.;
fluid
extract
of
dandelion,
1
oz.;
fluid
extract
of
wild
cherry,
1
oz.;
fluid
extract
of sarsa-
parilla,
1
oz.;
diluted
alcohol,
enough
to
make
1
pt.
2.
—
Dandelion,
2
oz.;
burdock
root,
4
oz.;
sarsaparilla,
4
oz.;
sassafras,
2
oz.;
caramel,
2
dr.;
calamus,
4
dr.;
oil
of
wintergreen,
30
m.;
oil
of
sassafras,
30
m.;
diluted
alcohol,
1
pt.;
alcohol,
2
oz,;
water,
a
sufficient
quantity.
Mix
the
drugs,
and,
if
not
already
powdered,
reduce
them
to
a
coarse
powder, moisten
with
the
diluted
alcohol,
macerate
and
pack
in
the
percolator
and
percolate
with
the
remainder
of
the
diluted
alcohol
and
then
with
the
water
until
the
drugs
are
exhausted.
Reserve
the
first
28
oz.;
evaporate
the
weak
percolate
to
4
oz.
and add
to
the
reserved
portion.
Dissolve
the
oils
in
the
alcohol,
add
to
the
percolate
and
filter,
if
necessary,
through
puri-
fied
talcum
or
calcium
phosphate.
Hop
Beer
1.
—
Percolate
the
following
with
a
menstruum
of
3
volumes
of
alcohol
to
5
volumes
of
water
until
exhausted:
Sassafras,
1
oz.;
yellow
dock,
1
oz.;
wild
cherry
bark,
%
oz.;
allspice,
1
oz.;
wintergreen,
1
oz.;
hops,
J^
oz.;
coriander
seed,
}4
oz.
To
the
percolate
add
1
pt.
of
yeast
and
sufficient
water
to
make
6
gal.
and
allow
to
ferment
in
a
warm
place.
Or
a
fluid
extract
of
the
above
can
be
made
of
one-half
the
strength
of
the
drug
and
2
oz.
of
the
extract
used
for
preparing
a
gallon
of
beer.
2.
—
Water,
5
qt.;
hops,
6
oz.
Boil
3
hours,
strain
the
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