Beer, Spruce. Syn. Cerevis′ia (-vĭzh′-) ABI′ETIS, C. abieti′na, C. abiet′ica*, L. Prep. 1. Sugar, 1 lb.; essence of spruce, 1⁄2 oz.; boiling water, 1 gall.; mix well, and when nearly cold, add of yeast 1⁄2 a wine-glassful; and the next day bottle like ginger-beer.
2. Essence of spruce, 1⁄2 pint; pimento and ginger (bruised), of each 5 oz.; hops, 1⁄2 lb.; water, 3 galls.; boil the whole for 10 minutes, then add of moist sugar, 12 lbs. (or good treacle, 14 lbs.); warm water, 11 galls.; mix well, and, when only lukewarm, further add of yeast, 1 pint; after the liquid has fermented for about 24 hours, bottle it.
Prop., Uses, &c. Diuretic and antiscorbutic. Regarded by some persons as an agreeable ‘summer-drink,’ and often found useful during long sea-voyages. When made with lump-sugar it is called WHITE SPRUCE-BEER; when with moist sugar or treacle, BROWN SPRUCE-BEER. An inferior sort is made by using less sugar, or more water. If made with 11⁄4 to 11⁄2 lb. of lump-sugar per gall., and without yeast, in a similar manner to that described under Ginger-beer (No. 2), it may be kept a twelvemonth or longer in a moderately cool place.
Beer, Sugar. Syn. Cerevis′ia (-vĭzh′-) sac′chari, L. From moist sugar (1 to 2 lbs. to the gall.) and a little hops; as treacle-beer.
Beer, Trea′cle (trē′kl-). Syn. Cerevis′ia fæ′cis sac′chari, &c., L. Prep. 1. From treacle or molasses, 3⁄4 to 2 lbs. per gall. (according to the desired strength); hops, 1⁄4 to 3⁄4 oz.; yeast, a table-spoonful; water, q. s.; treated as below.
2. Hops, 11⁄2 lb.; corianders, 1 oz.; capsicum-pods (cut small), 1⁄2 oz.; water, 8 galls.; boil for 10 or 15 minutes, and strain the ‘liquor’ through a coarse sieve into a barrel containing treacle, 28 lbs.; then throw back the hops, &c., into the copper, and reboil them, for 10 minutes, with a second 8 galls. of water, which must be strained into the barrel, as before; next ‘rummage’ the whole well with a stout stick, add of cold water 21 galls. (sufficient to make the whole measure 37 galls.), and, after again mixing, stir in 1⁄2 a pint of good fresh yeast; lastly, let it remain for 24 hours in a moderately warm place, after which it may be put into the cellar, and in two or three days ‘bottled,’ or ‘tapped’ on ‘draught.’ In a week it will be fit to drink. Very superior.—Prod. 1 barrel, or 36 gallons. For a stronger beer, 36 lbs., or even 1⁄2 cwt., of treacle, may be used. It will then keep good for a twelvemonth.
Obs. A wholesome drink; but one apt to prove laxative when taken in large quantities. See Brewing, Beer, Ginger, Powders, &c.
BEERS. (In pharmacy.) Syn. Cerevis′iæ (-vĭzh′-e-ē) medica′tæ, L. The general nature and preparation of these articles have been already noticed.[127] They are little employed in this country. The ingredients should be so proportioned that from 1⁄4 to 1⁄2 a pint may form the proper dose. The following are examples:—
[127] See Ales (Medicated).
Beer, Antiscorbu′tic. Syn. Cerevis′ia antiscorbu′tica, L.; Sapinette′, Fr. Prep. 1. (P. Cod. 1839) Scurvy-grass and buds of the