105 / 244
105
Spruce
Beer.
I
ture
;
strain
clear
;
add
5-
pint
of
alcohol
;
and
bottle
in
a
fortnight.
To
aerate
Ginger
Beer
and
other
Drinks
.
'
Dissolve
in
1
gallon
of
water
2
drachms
essence
of
ginger,
and
1
pint
of
lemon-juice,
2
drops
essence
of
lemon-peel
;
when
well
mixed,
bottle
in
ginger
beer
bottles,
filling
only
to
the
shoulder
;
add
to
;
each
bottle
k
drachm
of
bicarbonate
of
soda
;
drive
:
in
cork,
and
string
immediately.
Spruce
Beer.
—
Sugar,
lib.
;
essence
of
spruce,
1
oz.
;
boiling
water,
1
gallon
;
add,
when
luke-
i
warm,
a
tablespoonful
of
German
yeast
;
ferment,
1
and
bottle
like
ginger
beer.
White
Spruce
Beer.
—
To
1
^
pint
of
essence
of
1
white
spruce
add
3
gallons
of
boiling
water
and
61
bs.
of
loaf-sugar
;
ferment
with
yeast,
and
use
same
formula
as
in
ginger
beer.
Spruce
Beer.
—
To
6
gallons of
water,
add
2
quarts
;
of
molasses,
3
oz.
of
hops,
2
oz.
allspice,
fib.
bruised
I
ginger,
6
oz.
of
essence
of
spruce
;
boil
the
ginger,
hops,
and
allspice
in
the
water
for
one
hour
;
stir
in
the
molasses
and
spruce
;
strain
while
warm
into
a
;
cask
;
stir
in
£
pint
good
yeast
;
when
the
fermenta-
•
tion
ceases,
bung
up
the
cask
;
in
six
days
draw
from
tap
and
bottle.
Sarsaparilla
or
Lisbon
Diet
Beer.
—
Infuse
oz.