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Classic
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page 175
GINGER BEER.
POUR two gallons of boiling water on two pounds brown sugar, one and a half
ounce of cream of tartar, and the same of pounded ginger; stir them well, and
put it in a small cask; when milk warm, put in half a pint of good yeast, shake
the cask well, and stop it close--in twenty-four hours it will be fit to
bottle--cork it very well, and in ten days it will sparkle like Champaigne--one
or two lemons cut in slices and put in, will improve it much.
For economy, you may use molasses instead of sugar--one quart in place of two
pounds. This is a wholesome and delicious beverage in warm weather.
SPRUCE BEER.
BOIL a handful of hops, and twice as much of the chippings of sassafras root, in
ten gallons of water; strain it, and pour in, while hot, one gallon of molasses,
two spoonsful of the essence of spruce, two spoonsful of powdered ginger, and
one of pounded allspice; put it in a cask--when sufficiently cold, add half a
pint of good yeast; stir it well, stop it close, and when fermented and clear,
bottle and cork it tight.
MOLASSES BEER.
PUT five quarts of hops, and five of wheat bran, into fifteen gallons of water;
boil it three or four hours, strain it, and pour it into a cask with one head
taken out; put in five quarts of molasses, stir it till well mixed, throw a
cloth over the barrel; when moderately warm, add a quart of good yeast, which
must be stirred in; then stop it close with a cloth and board. When it has
fermented and become quite clear, bottle
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