The American Pictorial Home Book
or Housekeeper's Encyclopedia - online book

A reference manual of household management in Victorian times.

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BEERS, ALE AND CIDER.                            433
and hops with a little powdered alum into the beer and stir it well.
Lemon Beer.—Dr. F.—For xo gallons of water take 8 pounds of brown sugar, 4 ounces cream of tartar, 2 quarts of hop yeast, 10 drops oil of lemon. For winter use add 1-4 ounce tartaric acid to sour it. Dissolve your sugar in part of the water so as to make it about milk-warm; add the yeast.
Lemon Beer No. 2.—Boil 12 ounces of crushed ginger root, 1-2 pound of cream tartar for 15 or 30 minutes in 5 or 6 gallons of wa­ter. This will make 40 gallons. Into this will be strained 26 lbs. of nice brown or crust sugar, on which you have put 2 ounces of oil of lemon and 12 good lemons all squeezed together; have the water warm enough to bear the hand without burning; to-make 40 gals. put in 3 pints of hops or brewer's yeast worked into a part as for the cider, with 10 or 12 ozs. of flour. Let it remain until next morning, then strain and bottle for use. Will keep for a number of days.
Molasses Beer.—Boil 5 quarts of hops and 5 of wheat bran in 15 gallons of water 4 hours and strain it. Put it into a cask with the head out and add 5 quarts of molasses; stir and cover it with a cloth. When hike-warm stir in a quart of yeast; cover it with a cloth and board to fit closely, and when it has fermented and looks clear draw it off and put it into bottles that are well cleaned. Soak the corks and cork tightly.
Spruce Beer.—Ten gallons warm water, essence of spruce 4 oz.. sugar or molasses S pounds. Mix; add 1-2 pint of yeast when lukewarm; work from 4 to 6 hours; bottle and strain after skimming the liquor.
White Spruce Beer.—For a cask of 12 gallons mix 1-2 pound of the essence of spruce, 14 lbs. of loaf sugar made into a clari- -fied syrup and about 1 1-2 gallons of hot water; stir, and when suf­ficiently mixed pour it into the cask and fill it nearly up with cold water. Add 1 gill of good yeast. Shake the cask well and let it ferment for 3 or 4 days, after which close the bung. In a few days draw off and bottle up, and in 7 or 8 days more it will be fit for use. First dissolve and add 1 ounce of isinglass in some of the warm liquor or cider to give it transparency. In cool weather more yeast is required than in warm. If the stone bottle for the beer be musty, simply fill them with dirt and water and let them remain 3 or 4 days, then rinse with clean water.
Root Beer.—Eight ounces extract of liquorice dissolved in 20 gals, of hot water, to which add good molasses 1 1-2 gallons, brewer's yeast 8 ounces; let it ferment for 6 or 8 hours, then to the mixture add 2 ounces oil of sassafras, 1 drachm wintergreen, 3 drops oil ot cloves, 10 drops oil of cinnamon mixed with 1 pint of alcohol, and it is ready for use.