77 / 258
Non-Alcoholic
Beers
liquor,
add
water,
5
qt.,
bruised
ginger,
4
oz.,
and
boil
a
little
longer,
strain
and add
4
lb.
of
sugar,
and
when
milk
warm,
1
pt.
of yeast.
Let
it
ferment;
in
24
hours
it
is
ready
for
bottling.
3.
—
Hops,
5
oz.;
water,
8
gal.;
brown
sugar,
2j/£
lb.;
yeast,
3
or
4
tablespoonfuls.
Boil
hops
and
water
to-
gether
for
45
minutes,
add
the
sugar,
and,
when
dissolved,
strain
into
a
bowl
or
tub.
As
soon
as
it is
lukewarm
add
the
yeast,
let
it
work
for
48
hours,
then
skim
well,
and
strain
into
bottles
or
a
small
cask.
Cork
securely
and
let
it
remain
for
a few days
before
using
it.
Lemon
Beer
1.
—
Boiling
water,
1
gal.;
lemon,
sliced,
1;
bruised
ginger,
1
oz.;
yeast,
1
teacupful;
sugar,
1
lb.
Let
it
stand
12
to
20
hours
and
it is
ready
to
be
bottled.
2.
—
Put
in
a keg
1
gal.
of
water,
1
sliced
lemon,
1
table-
spoon
ginger,
1
pt.
syrup,
J^
pt.
yeast.
Ready
for
use
in
24
hours.
If
bottled,
tie
down
the
corks.
Maple
1.
—
To
4
gal.
of
boiling
water
add
1 qt.
of
maple
syrup,
Yi
oz.
of
essence
of
spruce;
add
1 pt.
of
yeast
and
proceed
as
with
ginger
pop.
2.
—
To
4
gal.
of
boiling
water
add
1 qt.
of
maple
syrup,
J^
oz.
essence
of
spruce
and
1 pt.
of
yeast.
Let
it
ferment
for
24
hours
and
then
strain
and
bottle
it.
In a
week
or
more
it
will
be
ready
for
use.
3.
—
Boiling
water,
6
gal.;
maple
syrup,
lj^
qt.;
essence
of
spruce,
%
oz.;
add
\y%
pt.
yeast.
Mi.
lasses
Beer
Take
14
lb.
molasses,
1J-6
lb.
hops,
36
gal.
water,
1
lb.
yeast.
Boil
the
hops
in
the
water,
add
the
molasses
and
ferment.
Ottawa
Beer
Sassafras,
allspice,
yellow
dock,
wintergreen,
1 oz.
each;
wild
cherry
bark
and
coriander,
lj^
oz.;
hops,
J£
57