Sarsaparilla Beer.
II.—Sarsaparilla (sliced), 1 pound; guaiacum bark (bruised small), 1/4 pound; guaiacum wood (rasped) and licorice root (sliced), of each, 2 ounces; aniseed (bruised), 1 1/2 ounces; mezereon {119} root-bark, 1 ounce; cloves (cut small), 1/4 ounce; moist sugar, 3 1/2 pounds; hot water (not boiling), 9 quarts; mix in a clean stone jar, and keep it in a moderately warm room (shaking it twice or thrice daily) until active fermentation sets in, then let it repose for about a week, when it will be ready for use. This is said to be superior to the other preparations of sarsaparilla as an alterative or purifier of the blood, particularly in old affections. That usually made has generally only 1/2 of the above quantity of sugar, for which molasses is often substituted; but in either case it will not keep well; whereas, with proper caution, the products of the above formulas may be kept for 1 or even 2 years. No yeast must be used. Dose: A small tumblerful 3 or 4 times a day, or oftener.
Spruce Beer.
II.—Essence of spruce, 1/2 pint; pimento and ginger (bruised), of each, 5 ounces; hops, 1/2 pound; water, 3 gallons; boil the whole for 10 minutes, then add of moist sugar, 12 pounds (or good molasses, 14 pounds); warm water, 11 gallons; mix well, and, when only lukewarm, further add of yeast, 1 pint; after the liquid has fermented for about 24 hours, bottle it.
This is diuretic and antiscorbutic. It is regarded 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.
Treacle Beer.
II.—Hops, 1 1/2 pounds; corianders, 1 ounce; capsicum pods (cut small), 1/2 ounce; water, 8 gallons; boil for 10 or 15 minutes, and strain the liquor through a coarse sieve into a barrel containing treacle, 28 pounds; then throw back the hops, etc., into the copper and reboil them, for 10 minutes, with a second 8 gallons 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 gallons (sufficient to make the whole measure 37 gallons), and, again after mixing, stir in 1/2 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 2 or 3 days bottled or tapped on draught. In a week it will be fit to drink. For a stronger beer, 36 pounds, or even half a hundredweight of molasses may be used. It will then keep good for a twelvemonth. This is a wholesome drink, but apt to prove laxative when taken in large quantities.
Weiss Beer.
Yellow Coloring For Beverages.
| I.— | Saffron | 1 ounce |
|---|---|---|
| Deodorized alcohol | 4 fluidounces | |
| Distilled water | 4 fluidounces |