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N
on-
Alcoholic
Beers
the
sugar
and
honey
in
the
water,
add
the
sassafras,
and
when
cooled
down
the
sarsaparilla
and
yeast.
Set
aside
in
a
warm
place
for
a few
days
and
then
strain
and
bottle.
Spruce
Beer
1.
—
Sarsaparilla,
4
oz.;
pipsissewa,
4
oz.;
licorice
root,
3
oz.;
sassafras
bark,
3
oz.;
ginger
root,
1
oz.
Mix
the
drugs
and
grind
to
a
coarse
powder
and
extract
by
per-
colation
with
a
menstruum
of
3
parts
of
alcohol
and
1
of
water
until
24
fl.oz.
of
product
are
obtained,
and add
the
following:
oil
lemon,
2
dr.;
oil
sassafras,
2
oz.
;
oil
spruce,
2
oz.;
oil
wintergreen,
1
dr.;
magnesia,
4
dr.
Dissolve
the
oils
in
6
oz.
of
alcohol
and
rub
with
magnesia
and add
2
oz.
of
water
and mix
well.
Now
mix
both
solutions
and
filter.
Use
4
or
5
oz.
to
1
gal.
of
simple
syrup
and
color
with
caramel.
2.
—
Hops,
2
oz.;
chip
sassafras,
2
oz.;
water,
10
gal.
Boil
half
an
hour,
strain;
add
brown
sugar,
7
lb.;
essence
of
spruce,
1
oz.;
essence
of
ginger,
1
oz.;
ground
pimento,
3^
oz.
Put
in
a
cask
and
cool,
add
lj-^
pt.
of
yeast,
let
it
stand
24
hours,
fine,
draw
it
off
to
bottle.
3.
—
Hops,
8
oz.;
chip
sassafras,
2
oz.;
water,
10
gal.
Boil
half
an
hour,
strain
and add
brown
sugar,
7
lb.;
essence
of
spruce,
1
oz.;
essence
of
ginger,
1
oz.
ground
pomento,
J-^
oz.
Put
into
a
cask
and
cool,
add
1)4,
pt.
yeast,
let
it
stand
24
hours,
fine,
draw
it
off
to
bottle.
4.
—
To
6
gal.
of
water
add
1
pt.
essence
of
spruce,
10
oz.
of
pimento,
10
oz.
ginger,
1
lb.
hops.
After
boiling
about
10
minutes,
add
24
lb.
of
moist
sugar
and
22
gal.
of
warm
water.
When
the
ingredients
are
well
mixed
and
lukewarm,
add
1
qt.
yeast.
Let
it
ferment
24
hours.
Strain
and
bottle.
5.
—
Sugar,
1
lb.;
essence
of
spiuce,
J^
oz.;
boiling
water,
1 gal.;
mix
well
and
when
nearly
cold
add
Yi
wine-
glass
of
yeast
and
the
next
day
bottle.
6.—
Essence
of
spruce,
J^
pt.;
pimento
and
ginger
(bruised),
of
each
5
oz.;
hops,
J^
lb.;
water
3
gal.;
boil
the
whole
for
10
minutes,
then
add
of
moist
sugar,
12
lb.;
59